Coconut Chickpea Curry with Couscous
Creamy, fragrant curry made with canned chickpeas, coconut milk, and spinach in under 20 minutes. Serve over fluffy couscous for a weeknight dinner that tastes way more impressive than it is.
- Total time
- 18 min
- Servings
- 2
- Calories
- 320
- Protein
- 12g
Ingredients
- 1 can (15 oz), drained and rinsed canned chickpeas
- 1 can (13.5 oz) coconut milk
- 2 tbsp curry powder
- 3 cups packed fresh spinach
- ¾ cup couscous
Instructions
- 1
Bring 1 cup water to a boil in a small pot, stir in couscous, cover, and remove from heat.
- 2
Heat 1 tbsp oil in a skillet over medium-high heat, then add curry powder and cook for 30 seconds until fragrant.
- 3
Pour in coconut milk and add the chickpeas, stirring to combine.
- 4
Simmer for 5 minutes, then fold in spinach until it wilts, about 1 minute.
- 5
Season the curry with salt and pepper to taste.
- 6
Fluff the couscous with a fork and serve the curry alongside.
Tools you’ll need
- small pot with lid
- 12-inch skillet
- wooden spoon
- fork
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