chickpea-curry

🥘 Ingredients

• yellow onion
  1
• large garlic clove
  1
• ginger (grated)
  1 tsp
• chickpeas
  2*15 oz cans
• coconut oil
  1 tbsp
• olive oil
  1 tbsp
• baby spinach leaves (or chopped spinach)
  6 cups
• crushed fire roasted tomatoes
  28 oz can
• curry powder
  1 tbsp
• cumin
  1 tsp
• coriander
  1/2 tsp
• kosher salt
  3/4 tsp
• full fat canned coconut milk
  1/2 cup

🍳 Cookware

• skillet

1. 1

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

   yellow onion: 1, large garlic clove: 1, ginger: 1 tsp (grated), chickpeas: 2*15 oz cans
2. 2

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

   coconut oil: 1 tbsp, olive oil: 1 tbsp
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.

   baby spinach leaves: 6 cups (or chopped spinach)
5. 5

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

   crushed fire roasted tomatoes: 28 oz can, curry powder: 1 tbsp, cumin: 1 tsp, coriander: 1/2 tsp, kosher salt: 3/4 tsp
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.

   full fat canned coconut milk: 1/2 cup
8. 8

   Serve with basmati rice.
9. 9

   Store leftovers up to 3 days refrigerated.