Gluten-Free Emirati Vegetable Curry with Chickpeas

Ingredients

• 1.5 cups Chickpeas, cooked
• 2 tbsp Olive oil
• 1 large Onion, chopped
• 3 cloves Garlic, minced
• 1 tbsp Ginger, grated
• 1 cup Cauliflower florets
• 1 cup Sweet potato, cubed
• 2 cups Spinach, fresh
• 2 large Tomatoes, diced
• 2 tbsp Tomato paste
• 1 cup Vegetable broth (gluten-free)
• 0.5 cup Coconut milk
• 1.5 tbsp Emirati spice blend (Baharat)
• 0.5 tsp Turmeric powder
• 0.5 tsp Cumin powder
• 0.25 cup Cilantro, chopped
• 1 tsp Salt

Instructions

1. 1Heat the 2 tablespoons of olive oil in a large, heavy-bottomed pot over medium heat (350°F/175°C). Add the 1 large onion, chopped, and cook, stirring occasionally, until it looks soft and translucent, about 5 to 7 minutes.
2. 2Add the 3 cloves of garlic, minced, and the 1 tablespoon of ginger, grated, to the pot. Cook, stirring constantly, until you can smell their fragrance, about 1 minute.
3. 3Stir in the 2 large tomatoes, diced, and the 2 tablespoons of tomato paste. Cook for 5 minutes, stirring often, until the mixture darkens slightly.
4. 4Add the 1 cup of cauliflower florets and the 1 cup of sweet potato, cubed, to the pot. Stir to coat them with the tomato mixture and cook for 5 minutes.
5. 5Pour in the 1 cup of gluten-free vegetable broth and the 0.5 cup of coconut milk. Stir everything together and bring the liquid to a gentle simmer.
6. 6Add the 1.5 cups of chickpeas, cooked, along with the 1.5 tablespoons of Emirati spice blend, 0.5 teaspoon of turmeric powder, 0.5 teaspoon of cumin powder, and 1 teaspoon of salt. Stir well to combine all the ingredients.
7. 7Cover the pot and let it simmer gently for 15 to 20 minutes, or until the cauliflower and sweet potato are tender when poked with a fork. The liquid should have thickened slightly.
8. 8Stir in the 2 cups of fresh spinach. Cook, stirring, just until the spinach has wilted down into the curry, which should take about 1 to 2 minutes.
9. 9Serve the curry hot, garnished with the 0.25 cup of chopped cilantro.

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