Chickpea and Spinach Curry with Basmati Rice

Ingredients

• 1 cup canned chickpeas, drained
• 2 cup fresh spinach leaves
• 1/2 onion, finely chopped
• 2 garlic cloves, minced
• 1 tsp fresh ginger, grated
• 1 cup coconut milk
• 2 tbsp tomato paste
• 1 tbsp curry powder
• 1 tbsp olive oil
• 1 cup basmati rice
• to taste salt
• to taste black pepper

Instructions

1. 1

   Rinse basmati rice and cook according to package instructions; set aside.

2. 2

   Heat olive oil in a saucepan over medium heat. Add onion and sauté until translucent, 4 minutes.

3. 3

   Stir in garlic, ginger, and curry powder; cook 1 minute.

4. 4

   Add tomato paste and coconut milk; bring to a gentle simmer.

5. 5

   Fold in chickpeas and simmer 10 minutes.

6. 6

   Add spinach and cook until wilted, about 2 minutes. Season with salt and pepper.

7. 7

   Serve the curry over the cooked basmati rice.