Spiced Chickpea and Spinach Skillet with Coconut Cream

Ingredients

• 2 cans cans canned chickpeas
• 1 cup cup coconut cream
• 1 cup cup canned crushed tomatoes
• 5 cups cups fresh baby spinach
• 1 large large yellow onion
• 5 cloves cloves garlic cloves
• 2 tablespoons tablespoons fresh ginger
• 3 tablespoons tablespoons avocado oil
• 2 teaspoons teaspoons ground cumin
• 2 teaspoons teaspoons ground coriander
• 1 teaspoon teaspoon ground turmeric
• 2 teaspoons teaspoons garam masala
• 1 teaspoon teaspoon smoked paprika
• 2 whole fresh red chilies
• 1 whole lime
• 1/2 cup cup fresh cilantro
• 1 teaspoon teaspoon salt

Instructions

1. 1

   Drain and rinse the chickpeas, then pat them very dry with paper towels.

2. 2

   Heat the avocado oil in a large skillet over medium heat. Add the finely diced onion and cook 6-8 minutes until deeply golden.

3. 3

   Add the minced garlic, grated ginger, and sliced red chilies; cook 2 minutes until fragrant.

4. 4

   Stir in the cumin, coriander, turmeric, smoked paprika, and 1 teaspoon garam masala; bloom the spices for 1 minute.

5. 5

   Add the crushed tomatoes and cook down 8-10 minutes until thickened and the oil separates at the edges.

6. 6

   Stir in the chickpeas and coconut cream; simmer gently 10 minutes until the sauce coats the chickpeas.

7. 7

   Fold in the spinach a handful at a time until wilted. Season with salt.

8. 8

   Finish with the remaining garam masala, a squeeze of lime, and a shower of chopped cilantro. Serve hot in shallow bowls.