A one-pot chickpea curry that's creamy, comforting and comes together in a flash

If someone pops over for a meal unexpectedly and I have to think about what to serve in a flash, my go-to is this chickpea curry with spinach. It's creamy, comforting and, if you're lucky to have leftovers, makes a perfect lunch.

This isn't your traditional chickpea curry, but rather a quick one-pot wonder. The only real prep involves the aromatics — the onion, ginger and garlic — and tomatoes. But what really sets this recipe apart is the kalonji . It’s nutty, slightly oniony and has a unique aroma that I just love.If you don’t have spinach on hand, feel free to use kale, Swiss chard or any other leafy greens.

Add onion to the skillet and cook, stirring occasionally, until softened and lightly golden, about 8 to 10 minutes. Add garlic, ginger and chilies and cook, stirring constantly, until fragrant, about another minute. Add tomatoes, coriander, turmeric, cayenne, curry powder and salt. Cook until tomatoes are soft and glossy, about 5 minutes.Pour in coconut milk and ½ cup water and bring the mixture to a simmer. Reduce heat to low, cover and cook until the curry starts to thicken slightly, 12 to 15 minutes.Taste and adjust the seasoning, if needed. If the curry is too thick, add water, a ¼ cup at a time, until it reaches your desired consistency.Produced in collaboration with CBC Creator Network.

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