Oat‑Milk Coconut Curry with Chickpeas

Ingredients

• 1 cup chickpeas, cooked
• 1 cup oat milk
• 2 cups fresh spinach
• 1 tablespoon coconut oil
• 1/2 cup onion, finely chopped
• 2 garlic cloves, minced
• 1 teaspoon curry powder
• 1/2 teaspoon za’atar
• 1/2 cup vegetable broth
• to taste salt(optional)
• to taste black pepper(optional)

Instructions

1. 1

   Heat the coconut oil in a saucepan over medium heat (2 minutes). Add the chopped onion and sauté until translucent, about 2 minutes.

2. 2

   Stir in the minced garlic, curry powder, and za’atar; cook for 30 seconds to release aromas.

3. 3

   Add the cooked chickpeas, vegetable broth, and oat milk; bring to a gentle simmer and let cook for 5 minutes.

4. 4

   Fold in the fresh spinach and cook until wilted, about 2 minutes. Season with salt and black pepper to taste.

5. 5

   Serve hot, optionally garnished with a sprinkle of extra za’atar.