Spinach chickpea curry in 20 minutes-fast vegetarian recipes.

Vegan/vegetarian fast and simple recipe

My chickpea curry with couscous is a permanent racer in our house, because this dish is available at least twice a month. For years. It is made incredibly quickly and prepared for two days in a row. Freezing is also not a problem. Now it was time to create a small variation of it. The ingredients are similar, the quantities differ. Spinat was added. The result is another ultra delicious after-work dish, which will definitely be available more often. This spinach chickpea curry is on the table in just 20 minutes and so tasty. Read on for the recipe.

Ingredients

for 2-3 people

Coconut oil
1 onion
125g baby spinach
1 can of chickpeas (400g)
680-700ml passed tomatoes
1 teaspoon curry powder
1/2 TL turmeric
1 TL paprika powder
1/2 TL cumin
1/2 TL coriander powder
Chili at will
Salt/pepper

250g couscous

Preparation of the curry

1. Cut the onion into small pieces and advise in a wok or deep pan in coconut oil.
2. Wash and drain the spinach during this time.
3. Rinse the chickpeas and add to the onions.
4. Now add the tomatoes passed.
5. Put all the spices in the pan and stir in.
6. Mix in the spinach and put the lid onto the pan. The spinach should easily fall together.
7. In the meantime, put the couscous in a bowl, salt and pour over 320ml boiling water. Mix everything. He only has to swell a few minutes.
8. Arrange both on a plate.

Can I warm up spinach again?

For a long time, spinach should not be warmed up again. The reason for this is the nitrate content in the spinach. Nitrate converts into nitrosamines, which in turn are considered carcinogenic. Basically, it is not a problem to warm up spinach the following day or in the evening. But note the following:

Do not leave your food that contains spinach for too long on the warm hob, but cool down the remains quickly and keep them in the fridge until consumption the following day.
Warm spinach only once again – not several times.