{
 "@context": "https://schema.org",
 "@type": "Recipe",
 "author": {
  "@type": "Organization",
  "name": "asharedpalate.com"
 },
 "name": "Yellow chickpea curry",
 "description": "A turmeric-yellow chickpea and tomato curry with spinach, served over brown rice for a plant-based dinner.",
 "recipeCategory": [
  "Dinner"
 ],
 "recipeYield": "4 servings",
 "totalTime": "PT45M",
 "recipeIngredient": [
  "2 tsp olive oil",
  "1 large onion, diced",
  "1 tsp ground ginger",
  "1 tsp garlic powder",
  "2 tsp ground turmeric",
  "1 tsp ground cumin",
  "1 tsp ground coriander",
  "¼ tsp cayenne pepper",
  "1 can (14.5 oz) no-salt-added diced tomatoes, with their juice",
  "3 cups no-salt-added chickpeas (two 15-oz cans), drained and rinsed",
  "3 tbsp canned coconut milk, shaken",
  "6 cups packed baby spinach (about 6 oz)",
  "2 tbsp lime juice",
  "½ tsp salt",
  "4 cups cooked brown rice, for serving (1 cup a bowl)",
  "1 cup water"
 ],
 "recipeInstructions": [
  {
   "@type": "HowToStep",
   "text": "Heat the oil in a big, deep pan over medium heat. Cook the onion for 6 to 8 minutes, stirring now and then, until it is soft and starting to turn gold."
  },
  {
   "@type": "HowToStep",
   "text": "Stir in the ginger, garlic powder, turmeric, cumin, coriander and cayenne. Keep stirring for 30 seconds, until the pan smells warm and toasty. Do not let the spices scorch."
  },
  {
   "@type": "HowToStep",
   "text": "Pour in the tomatoes with their juice and scrape up anything stuck to the bottom. Let them bubble for 3 minutes."
  },
  {
   "@type": "HowToStep",
   "text": "While that cooks, put 1 cup of the chickpeas in a bowl with the coconut milk and the water. Mash with a fork or a potato masher into a rough, golden cream."
  },
  {
   "@type": "HowToStep",
   "text": "Tip the cream into the pan with the rest of the chickpeas. Bring to a gentle simmer, partly cover, and cook 20 minutes, stirring every 5 minutes. It is ready when the sauce coats the back of a spoon and the whole chickpeas are soft."
  },
  {
   "@type": "HowToStep",
   "text": "Take the pan off the heat. Stir in the spinach a handful at a time until it wilts, then the lime juice and the salt. Taste before you serve; a little more lime brightens it without adding salt."
  },
  {
   "@type": "HowToStep",
   "text": "Serve over the brown rice, 1 cup in each of four bowls. Cool leftovers in shallow containers within 2 hours, then refrigerate for up to 4 days (our kitchen practice; we hold no published source for it yet). Reheat to a boil, stirring, or to 165 °F. Freezes in 2-cup tubs for 3 months; keep the rice separate (our kitchen practice; we hold no published source for it yet)."
  }
 ],
 "nutrition": {
  "@type": "NutritionInformation",
  "servingSize": "1 of 4",
  "calories": "548 kcal",
  "proteinContent": "19.7 g",
  "carbohydrateContent": "97.5 g",
  "fatContent": "10.6 g",
  "saturatedFatContent": "3.4 g",
  "sugarContent": "at least 11.0 g (2 rows carry no value)",
  "sodiumContent": "359 mg",
  "fiberContent": "at least 16.9 g (1 row carries no value)"
 },
 "image": "https://asharedpalate.com/assets/scenes/yellow-chickpea-curry.jpg",
 "imageAlt": "Turmeric-yellow chickpea and tomato curry with spinach, over brown rice, in a bowl",
 "url": "https://asharedpalate.com/yellow-chickpea-curry"
}