Ginger coconut chickpeas with spinach
A can of chickpeas and coconut milk becomes a gently spiced dinner with ginger and spinach. The sauce should simmer rather than boil aggressively, giving you time to prepare rice or another accompaniment.
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Ginger coconut chickpeas with spinach
Ingredients
How to make it
- Heat oil in a saucepan. Cook onion for 6–7 minutes until soft.
- Add ginger, garlic and cumin and stir for 30 seconds.
- Add coconut milk and chickpeas. Simmer gently for 10 minutes, stirring occasionally.
- Fold in spinach and cook until wilted and hot. Add lime juice and salt to taste, then serve with freshly cooked rice.
Make it work in your kitchen
Coconut milk brands vary in thickness. If the sauce is very thick, loosen it with a little water; if thin, simmer uncovered a little longer before adding spinach. Add chili only if you want more heat. This is an original weeknight adaptation, not a claim to represent a particular region’s traditional dish.
Sources & further reading
Source material and official guidance. Original practical suggestions are editorial content, not statements from the organisations below. Selected references checked September 24, 2026; publication dates and context are stated in each article.
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