Chickpea and Coconut Milk Stew

Ingredients

• 30 oz canned chickpeas
• 13½ oz full-fat coconut milk
• 14½ oz diced tomatoes
• 1 yellow onion
• 3 garlic cloves
• 1 inch fresh ginger
• 5 oz spinach
• 1 cup vegetable broth
• 1½ tbsp curry powder
• ½ tsp turmeric
• ½ tsp cumin
• ¼ tsp red pepper flakes (optional)
• ½ tsp salt
• ¼ tsp black pepper
• 1 tbsp olive oil
• ¼ cup fresh cilantro (optional)
• 2 cups cooked rice or naan (optional)

Steps

1. Drain and rinse the chickpeas. Dice the onion, mince the garlic, and grate the ginger.
2. Heat olive oil in a large pot or Dutch oven over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic, ginger, curry powder, turmeric, cumin, and red pepper flakes (if using); cook for 1 minute until fragrant.
3. Stir in diced tomatoes, vegetable broth, coconut milk, rinsed chickpeas, salt, and pepper. Bring to a simmer, then reduce heat to low, cover, and cook for 15-20 minutes, allowing flavors to meld.
4. Stir in the fresh spinach and cook until wilted, about 2-3 minutes.
5. Taste and adjust seasoning if needed. Garnish with fresh cilantro, if desired.
6. Serve hot, optionally with cooked rice or warm naan.