Name: Chickpea coconut curry
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Ingredients: 2 Tbsp olive oil; 1 medium onion, finely chopped; 3 garlic cloves, minced; 1 Tbsp grated fresh ginger; 1 Tbsp curry powder; 1 tsp ground cumin; ½ tsp turmeric powder; 1 can (14 oz) tomato puree; 1 can (19 oz) chickpeas, drained and rinsed; 1 can (14 oz) light coconut milk; 4 cups baby spinach; ½ tsp salt; Freshly ground pepper to taste; ¼ tsp cayenne pepper

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Preparation

Heat olive oil in a large skillet over medium heat.
Add chopped onion and sauté for 5 minutes until softened.
Stir in garlic and grated ginger; cook for 1 minute until fragrant.
Add curry powder, cumin, turmeric and cayenne pepper, if using; cook and stir for 1 minute.
Pour in tomato puree and cook for 5 minutes, stirring occasionally.
Add chickpeas and coconut milk; stir to combine and bring to a gentle simmer.
Reduce heat to low and simmer uncovered for 10 minutes to thicken.
Add baby spinach and cook for 2-3 minutes until wilted.
Season with salt and freshly ground black pepper to taste.