Prepare your base

• Heat the oil in a large skillet or pot over medium heat
• When oil is hot, add the sliced cherry tomatoes
• Add all the spices at once: chili powder, curry powder, cumin, onion powder, pepper, and salt
• Cook for 3 minutes, stirring frequently to prevent burning

Build flavor

• Add the minced garlic and cook for another minute, stirring continuously
• You’ll smell the amazing aroma of the spices – that means they’re releasing all their flavor!

Create the curry

• Add the chickpeas, corn, and coconut milk
• Stir everything together until well combined
• Bring to a gentle simmer and cook uncovered for about 10 minutes
• Stir occasionally and watch it thicken beautifully

Finish it off

• Add the spinach and cover the pot
• Cook for about 3 minutes until the spinach wilts down
• Give everything a final stir
• Taste and add more salt if needed
• Garnish with fresh cilantro and a sprinkle of red chili flakes if you like

How To Cook Dried Chickpeas

I often use canned chickpeas for convenience, but cooking dried chickpeas gives amazing texture and saves money! Here’s how I do it:

Soak the chickpeas

• Quick soak: Cover 1 cup dried chickpeas with water, boil for 2 minutes, then remove from heat and let sit for 1 hour
• Overnight soak: Cover chickpeas with water and let sit for 8-12 hours

Cook them

• Drain and rinse the soaked chickpeas
• Place in a large pot with fresh water (about 3 cups)
• Simmer for 1-1.5 hours until tender
• One cup dried chickpeas yields about 3 cups cooked

Store for later

• Cooked chickpeas keep in the fridge for 3-4 days
• Freeze in 1.5 cup portions (equal to one can) for up to 3 months