Chickpea Spinach Curry with Coconut Milk

Ingredients

• 1 can (15 oz / 425 g) canned chickpeas (drained and rinsed)
• 4 cups (packed) fresh spinach
• 1 can (14.5 oz / 411 g) canned diced tomatoes
• 1 can (13.5 oz / 400 ml) coconut milk (full-fat)
• 1 small onion
• 3 cloves garlic
• 1 tbsp, grated ginger
• 2 tsp curry powder
• 1 tsp ground cumin
• 1/2 tsp ground turmeric
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp olive oil
• 1 tbsp lime juice(optional)

Instructions

1. 1

   Prep (10 minutes): Finely chop the onion. Mince the garlic. Grate the ginger. Rinse and drain the chickpeas. Rinse and roughly chop the spinach.

2. 2

   Cook (20 minutes): Heat olive oil in a pot over medium heat. Sauté onion for 3–4 minutes until softened, then add garlic and ginger and cook for 30–60 seconds until fragrant.

3. 3

   Add curry powder, cumin, and turmeric; stir for 30 seconds to toast the spices. Stir in diced tomatoes (with juices) and simmer for 8–10 minutes, stirring occasionally.

4. 4

   Stir in chickpeas and coconut milk. Simmer for 6–8 minutes until the sauce thickens slightly and chickpeas are heated through.

5. 5

   Add spinach a handful at a time, stirring until wilted (about 2 minutes). Season with salt and black pepper. Stir in lime juice if using, then serve.