chickpea-curry

🥘 Ingredients

• yellow onion 1
• large garlic clove 1
• ginger 1 tsp
• chickpeas 2*15 oz cans
• coconut oil 1 tbsp
• olive oil 1 tbsp
• baby spinach leaves 6 cups
• crushed fire roasted tomatoes 28 oz can
• curry powder 1 tbsp
• cumin 1 tsp
• coriander ½ tsp
• kosher salt ¾ tsp
• full fat canned coconut milk ½ cup

1. 1

   Mince the yellow onion and the large garlic clove . Peel and mince the ginger . Drain and rinse the chickpeas .
2. 2

   In a large skillet , heat the coconut oil or olive oil over medium high heat.
3. 3

   Add the onion and sauté for 5 minutes .
4. 4

   Add the garlic, ginger, and baby spinach leaves and sauté for 2 minutes until the spinach is fully wilted.
5. 5

   Carefully pour in the crushed fire roasted tomatoes , then add the curry powder , cumin , coriander , kosher salt , and chickpeas.
6. 6

   Cook for 5 minutes until bubbly.
7. 7

   Stir in the full fat canned coconut milk until fully combined, then remove from the heat.
8. 8

   Serve with basmati rice.
9. 9

   Store leftovers up to 3 days refrigerated.