Quick Chickpea Curry with Coconut Milk

Ingredients

• 1 cup canned chickpeas, drained and rinsed
• 1 cup coconut milk
• 1 tablespoon curry powder
• 2 cups fresh spinach leaves
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• ½ teaspoon salt
• ¼ teaspoon ground black pepper(optional)

Instructions

1. 1

   Heat the olive oil in a saucepan over medium heat (2 minutes). Add the minced garlic and sauté until fragrant, about 30 seconds.

2. 2

   Stir in the curry powder and cook for another 30 seconds to release the aromas.

3. 3

   Add the chickpeas and coconut milk, bring to a gentle simmer, and cook for 8 minutes, stirring occasionally.

4. 4

   Add the spinach leaves, season with salt and optional pepper, and cook until the spinach wilts, about 2 minutes.

5. 5

   Serve hot, optionally garnished with a squeeze of lime or fresh cilantro.