Red Meat Allergy Friendly Golden Coconut Curry Chickpea Chili
Total time50 min
Prep time15 min
Cook time35 min
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Learn more →Ingredients
4 servings
- 2 tbsp extra virgin olive oil
See allPrivate Selection Italian Extra Virgin Olive Oil
Bertolli Extra Virgin D'Italiia Olive Oil 16.9oz
Extra Virgin Olive Oil
FIELD DAY OLIVE OIL EXTRA VIRGIN
Olitalia Extra Virgin Olive Oil
- 1 medium yellow onion, finely diced
- 4 cloves garlic, minced
- 1 tbsp fresh ginger, peeled and finely grated
- 1 ½ tsp ground turmeric
- 1 ½ tsp curry powder
- 1 tsp ground cumin
- ½ tsp ground coriander
- ¼ tsp cayenne pepper
- 1 can (14.5 oz) diced tomatoes
- 2 cans (15 oz each) chickpeas, drained and rinsed
- 1 can (13.5 oz) full-fat coconut milk
- 1 cup low-sodium vegetable broth
- 3 cups baby spinach, loosely packed
- 1 tbsp fresh lime juice
- salt and pepper, to taste
For serving
- ¼ cup fresh cilantro, roughly chopped (optional)
- 1 lime, cut into wedges (optional)
Instructions
- 1
Heat the olive oil in a large pot or Dutch oven over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 5–6 minutes.
- 2
Add the garlic and ginger and cook, stirring constantly, until fragrant, about 1 minute — watch closely so the garlic does not brown.
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