Ingredients

• Olive oil - 2 tablespoons
• Onion - 1 medium, diced
• Garlic cloves - 3, minced
• Fresh ginger - 1 tablespoon, grated
• Curry powder - 2 tablespoons
• Ground cumin - 1 teaspoon
• Ground turmeric - ½ teaspoon
• Canned diced tomatoes - 1 can (14 oz)
• Canned coconut milk - 1 can (14 oz)
• Canned chickpeas - 2 cans (15 oz each), drained and rinsed
• Spinach - 2 cups, fresh
• Salt - to taste
• Black pepper - to taste
• Fresh cilantro - for garnish

Instructions

1. 1.

   Heat olive oil in a large pan over medium heat.

2. 2.

   Add diced onion and sauté until translucent, about 5 minutes.

3. 3.

   Stir in minced garlic and grated ginger, cooking for another minute until fragrant.

4. 4.

   Add curry powder, ground cumin, and ground turmeric, stirring to coat the onions.

5. 5.

   Pour in the canned diced tomatoes and coconut milk, stirring to combine.

6. 6.

   Add chickpeas and bring the mixture to a simmer.

7. 7.

   Cook for 10-15 minutes, allowing the flavors to meld and the sauce to thicken.

8. 8.

   Stir in the fresh spinach and cook until wilted.

9. 9.

   Season with salt and black pepper to taste.

10. 10.

    Serve hot, garnished with fresh cilantro.

Nutritional Facts