I have made PLENTY of versions of this and I am well aware that everyone’s had some kind of chickpea gravy but believe me, if you have never made chickpeas with coconut milk and spinach.. y’all are missing out!

While everything in a coconut milk gravy tastes SO delicious, an addition of boiled chickpeas and spinach to it gives you a satisfying, healthy, nourishing and a complete meal all in itself.

I paired it with white jasmine rice but a good old na’an or brown rice would taste just as good. I added some spicy green chillies on top and that is totally optional. Instead if you have any herbs like cilantro or thyme, throw it in for that extra flavor and goodness.

If you make this recipe, please tag me on Instagram – @bammbi101 and let me know!

Ingredients –

• Chickpeas ( boiled ) – 1 can – 2 cups approx
• Baby spinach – 3 cups
• Coconut milk – 2/3 cup
• Oil – 2 tbsp
• Onion ( white ) – 1 (small) ( small chunks )
• Tomatoes – 2 (small)( pureed )
• Garlic – 4 cloves
• Cumin seeds – 1 tbsp
• Red chilli powder – 1 tsp
• Turmeric – 2.5 tsp
• Cinnamon stick – 1/3 inch
• Star anise – 1 (small)
• Bay leaf – 2 (small)
• Coriander powder – 3 tbsp
• Shan Lahori fish powder – 2 tbsp
• Garam masala – 2 tsp
• Salt – 1.5 tbsp or as per taste
• Lemon juice – 2 tbsp
• If you cannot find Lahori fish powder, add curry powder ( 2 tbsp)

Directions –

• Heat a sauce pan on medium flame and add 2 tbsp oil.
• Once heated, add in the cumin seeds, cinnamon, star anise and bay leaf.
• Saute that for 20 seconds and add in the garlic.
• Saute for less than 30 seconds and add in the onion.
• Turn the flame on low now.
• Let that saute away for at least 4-5 minutes.
• Add in the puree of two tomatoes, red chilli powder and turmeric.
• Put the lid on the sauce pan now and let all the flavors come together, for at least 4-5 minutes.
• After 5 minutes add in the boiled chickpeas and give it a good mix. Do not add any water at this point.
• Add in the spinach and stir for 30 seconds.
• Once the spinach starts to wilt add in the coconut milk.
• Now add in the remaining spices – coriander powder and Shan lahori fish powder/curry powder.
• Bring the heat to a medium flame now and stir occasionaly.
• Once you see the first boil, put the lid back on and bring the heat to a low and let it simmer for 10 minutes.
• If you are having this curry with rice, start to boil the rice or prepare na’an/bread in the meanwhile.
• Sprinkle garam masala and lemon juice after 10 minutes and put the lid back on.
• Garnish with green chillies or any herbs.