Chickpea Curry with Spinach

Ingredients

• 2 cans (15oz) Chickpeas
• 5 ounces Fresh Spinach
• 1 can (14oz) Coconut Milk
• 1 medium Onion
• 3 cloves Garlic
• 1 tablespoon Ginger
• 2 tablespoons Curry Powder
• 1 can (14.5oz) Diced Tomatoes
• 1 tablespoon Vegetable Oil
• 0.25 cup Cilantro(optional)

Instructions

1. 1

   Heat oil in a large pot over medium heat. Add diced onion and sauté until translucent, about 5 minutes.

2. 2

   Stir in minced garlic, grated ginger, and curry powder. Cook for 1 minute until fragrant.

3. 3

   Add the diced tomatoes (with juices) and drained chickpeas. Stir to combine.

4. 4

   Pour in the coconut milk. Bring to a gentle simmer and cook for 10 minutes to allow flavors to meld.

5. 5

   Add the spinach in batches, stirring until wilted. This should take about 2 minutes.

6. 6

   Season with salt and pepper to taste. Garnish with fresh cilantro and serve over rice or with naan.