Weeknight Chickpea Curry

• Chickpea Curry:
• Ingredients:
• 1 yellow onion
• 1 large garlic clove
• 1 teaspoon grated ginger
• 1 tablespoon coconut oil or olive oil
• 6 cups (5 ounces) baby spinach leaves (or chopped spinach)
• 28-ounce can crushed fire roasted tomatoes
• 1 tablespoon curry powder
• 1 teaspoon cumin
• ½ teaspoon coriander
• ¾ teaspoons kosher salt
• 2 15-ounce cans chickpeas
• ½ cup coconut milk
• Brown basmati rice,  or quinoa to serve

Cooking Instructions:

- If you’re serving with rice, start with the basmati rice.

mince onion, mince garlic, and peel and mince ginger or grate it

- Drain and rinse the chickpeas.

- In a large skillet, heat the oil over medium high heat. Add the onion and saute for 5 minutes. Add the garlic, ginger, and spinach and saute for 2 minutes until the spinach is fully wilted.

- Carefully pour in the tomatoes, then add the curry powder, cumin, coriander, salt, and chickpeas. Cook for 5 minutes until bubbly.

- Stir in the coconut milk until fully combined, then remove from the heat. Serve with brown basmati rice or quinoa.