Chickpea, Spinach & Coconut Curry Turmeric, ginger, garlic, and cilantro blend and infuse our chickpea curry recipe with bold flavor. Enjoy these classic spices in our delicious vegetarian meal created with spinach, coconut milk, and Bertolli® Organic Marinara Sauce. Enjoy on its own, with warm naan, or over rice for a more filling dish. 6 Servings 20 minutesPrep Time 12 minutesCook Time 0 peopleloved this print Ingredients Directions Ingredients 2 tablespoons olive oil 1 tablespoon grated fresh ginger 3 cloves garlic,, minced 1 large yellow onion,, chopped 1 tablespoon ground turmeric 2 teaspoons kosher salt ½ teaspoon crushed red pepper, , plus more to taste 1 can (29 ounces) chickpeas,, rinsed 1 jar (24 ounces) Bertolli® Organic Marinara Sauce 1 can (15 ounces) light coconut milk 4 cups baby spinach ½ cup nonfat Greek yogurt,, stirred ½ cup coarsely chopped cilantro 2 naan flatbreads,, toasted and sliced Directions Step 1: Heat oil, ginger, garlic, onions and seasonings in large skillet on medium heat. Cook 6-8 minutes or until onions begin to brown, stirring frequently. Add chickpeas, sauce and coconut milk; cook 3-4 minutes or until heated through. Add spinach; cover with lid. Simmer 3-4 minutes or until spinach is wilted. Mix well. Step 2: Spoon into individual serving bowls and top each serving with a spoonful of yogurt, cilantro and additional red pepper to taste. Serve with toasted, warm naan flatbreads sliced into individual portions. Share This Recipe Share How To Sending Thank you! Your email was sent.Send another! Send More Enter your name* Recipient Name* Recipient Email Address* Enter your message here Hey! Thought you might like to learn how to do this from Bertolli. * Required field Send How To Related How To's & Recipes 15-Minute Chicken Margherita Get Cooking Tuscan Table Fall Get Cooking Spicy Tuscan Rigatoni with Sausage & Mushrooms Get Cooking Antipasto Tray Get Cooking Alfredo Florentine Lasagna Get Cooking Marinade Ratio Get Cooking
