Crispy Chickpea Coconut Curry

Ingredients

• 2 cans chickpeas
• 1 cup jasmine rice
• 1 can coconut milk
• 1 can diced tomatoes
• 1 medium onion
• 3 cloves garlic
• 2 tsp curry powder
• 1/2 tsp turmeric
• 1 tbsp fresh ginger
• 2 tbsp olive oil
• 2 cups baby spinach
• 1/2 tsp salt

Instructions

1. 1

   Cook rice according to package directions.

2. 2

   Heat olive oil in a large skillet; sauté diced onion 4 minutes, then add garlic and ginger for 1 minute.

3. 3

   Stir in curry powder and turmeric; toast 30 seconds.

4. 4

   Add diced tomatoes and coconut milk; simmer 5 minutes.

5. 5

   Drain and dry chickpeas, add to skillet, and simmer 10 minutes until sauce thickens.

6. 6

   Stir in spinach until wilted; season with salt.

7. 7

   Serve curry over rice.