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Mince the garlic and chop the fresh cilantro. Set aside.

Heat the vegetable oil in a large skillet or pot over medium heat. Add the minced garlic and cook for 1 minute until fragrant, being careful not to burn it.

Add the red curry paste to the pan with the garlic. Stir well to combine and cook for another 1-2 minutes, allowing the paste to bloom and release its aromas.

Pour in the full-fat coconut milk. Stir thoroughly to mix the curry paste and garlic into the coconut milk until smooth.

Add the drained and rinsed chickpeas to the coconut milk mixture. Bring the curry to a gentle simmer.

Stir in the fresh spinach. Continue to simmer, stirring occasionally, until the spinach has completely wilted and the curry is heated through, about 3-5 minutes.

Remove the curry from the heat. Stir in the chopped fresh cilantro.

Serve the chickpea curry hot over beds of cooked rice. Top each serving with a drizzle of chili crisp and an extra sprinkle of fresh cilantro, if desired.


Mince the garlic and chop the fresh cilantro. Set aside.

Heat the vegetable oil in a large skillet or pot over medium heat. Add the minced garlic and cook for 1 minute until fragrant, being careful not to burn it.

Add the red curry paste to the pan with the garlic. Stir well to combine and cook for another 1-2 minutes, allowing the paste to bloom and release its aromas.

Pour in the full-fat coconut milk. Stir thoroughly to mix the curry paste and garlic into the coconut milk until smooth.

Add the drained and rinsed chickpeas to the coconut milk mixture. Bring the curry to a gentle simmer.

Stir in the fresh spinach. Continue to simmer, stirring occasionally, until the spinach has completely wilted and the curry is heated through, about 3-5 minutes.

Remove the curry from the heat. Stir in the chopped fresh cilantro.

Serve the chickpea curry hot over beds of cooked rice. Top each serving with a drizzle of chili crisp and an extra sprinkle of fresh cilantro, if desired.
