Chickpea and Spinach Curry

Ingredients

• 2 tablespoons olive oil
• 1 onion, chopped
• 3 garlic cloves, minced
• 1 tablespoon ginger, grated
• 2 teaspoons curry powder
• 1 teaspoon cumin
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 can (14 oz) diced tomatoes
• 1 can (14 oz) coconut milk
• 4 cups fresh spinach, chopped
• Salt to taste
• Fresh cilantro for garnish

Steps

1. Heat olive oil in a large pan over medium heat
2. Add chopped onion and sauté until translucent, about 5 minutes
3. Stir in minced garlic and grated ginger; cook for 1 minute until fragrant
4. Add curry powder and cumin; stir for 1 minute to toast the spices
5. Add chickpeas, diced tomatoes, and coconut milk; stir well to combine
6. Bring to a simmer and cook for 10 minutes, allowing flavors to meld
7. Add chopped spinach and cook until wilted, about 2-3 minutes
8. Season with salt to taste
9. Serve hot, garnished with fresh cilantro