Chickpea and Spinach Curry

Ingredients

• 28 oz canned chickpeas
• 10 oz fresh spinach
• 1 yellow onion
• 4 garlic cloves
• 1 tbsp fresh ginger
• 14½ oz canned diced tomatoes
• 13½ oz coconut milk
• 2 tbsp vegetable oil
• 2 tsp curry powder
• 1 tsp ground cumin
• 1 tsp ground coriander
• ½ tsp turmeric powder
• ½ tsp salt
• ¼ tsp black pepper
• ¼ cup fresh cilantro (optional)
• 1½ cup basmati rice (optional)

Steps

1. Dice the onion, mince the garlic, and grate the ginger. Drain and rinse the chickpeas.
2. Heat vegetable oil in a large pot or Dutch oven over medium heat. Add diced onion and cook until softened, about 5-7 minutes.
3. Stir in minced garlic and grated ginger, cook for 1 minute until fragrant. Add curry powder, cumin, coriander, turmeric, salt, and pepper; cook for another minute, stirring constantly.
4. Pour in the diced tomatoes (undrained) and coconut milk. Bring to a simmer, then add the drained chickpeas. Reduce heat to low, cover, and cook for 15 minutes, allowing flavors to meld.
5. Stir in the fresh spinach, cooking until it wilts, about 3-5 minutes. Taste and adjust seasoning as needed.
6. Serve hot, optionally over cooked basmati rice and garnished with fresh cilantro.