Chickpea and Spinach Curry

Ingredients

• Cooked rice or naan bread - For serving
• Cilantro - For garnish
• Salt - To taste
• Spinach - 4 cups, packed
• Coconut milk - 1 can (13.5 oz)
• Tomatoes - 1 can (14 oz), diced
• Chickpeas - 2 cans (15 oz each), drained and rinsed
• Cayenne pepper - 1/4 teaspoon
• Turmeric - 1/2 teaspoon
• Coriander - 1 teaspoon
• Cumin - 1 teaspoon
• Curry powder - 2 teaspoons
• Ginger - 1 tablespoon, grated
• Garlic - 3 cloves, minced
• Onion - 1, finely chopped
• Olive oil - 2 tablespoons

Instructions

1. Heat the olive oil in a large pan over medium heat.
2. Add the chopped onion and cook until softened, about 5 minutes.
3. Add the minced garlic and grated ginger, and cook for another 2 minutes.
4. Add the curry powder, cumin, coriander, turmeric, and cayenne pepper. Stir well to coat the onions and spices.
5. Add the drained and rinsed chickpeas, diced tomatoes, and coconut milk. Stir to combine.
6. Bring the mixture to a simmer and let it cook for 10 minutes, allowing the flavors to meld together.
7. Add the spinach to the pan and cook until wilted, about 3-4 minutes.
8. Season with salt to taste.
9. Serve the chickpea and spinach curry over cooked rice or with naan bread.
10. Garnish with fresh cilantro before serving.