Chickpea Curry with Spinach

Ingredients

• •2 tablespoons vegetable oil
• •1 medium onion, diced
• •3 cloves garlic, minced
• •1 tablespoon ginger, minced
• •2 teaspoons curry powder
• •1 teaspoon cumin
• •1 can (14 oz) diced tomatoes
• •1 can (15 oz) chickpeas, drained and rinsed
• •1/2 cup coconut milk
• •4 cups fresh spinach
• •1 teaspoon salt
• •1/2 teaspoon black pepper

Directions

1. 1Heat oil in a large pot over medium heat. Add diced onion and sauté for 3-4 minutes until softened.
2. 2Stir in minced garlic and ginger, cooking for 1 minute until fragrant. Add curry powder and cumin, stirring constantly for 30 seconds.
3. 3Pour in diced tomatoes and chickpeas, then add coconut milk. Bring to a simmer and cook for 10 minutes.
4. 4Add fresh spinach in batches, stirring until wilted, about 3-4 minutes total. Season with salt and pepper to taste.
5. 5Simmer for 3-5 additional minutes until flavors meld. Serve hot over rice or with naan bread.

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