Recipe of the Week – Easy Chickpea Curry

Easy Chickpea Curry

What You Need:

• 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
• White or brown basmati rice, to serve

Instructions:

1. If you’re serving with rice, start the basmati rice.
2. Mince the onion. Mince the garlic. Peel and mince the ginger (or grate it). Drain and rinse the chickpeas.
3. 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.
4. Carefully pour in the tomatoes, then add the curry powder, cumin, coriander, salt, and chickpeas. Cook for 5 minutes until bubbly.
5. Stir in the coconut milk until fully combined, then remove from the heat. Serve with basmati rice.

Enjoy!!

*Recipe Source: https://www.acouplecooks.com/weeknight-chickpea-curry/