Tunisian Chickpea and Spinach Curry

Ingredients

• Cilantro - For garnish
• Salt - To taste
• Lemon juice - 1 tablespoon
• Fresh spinach - 4 cups
• Vegetable broth - 1 cup
• Canned diced tomatoes - 1 can (14 oz)
• Canned chickpeas - 2 cans (15 oz each), drained and rinsed
• Cayenne pepper - 1/4 teaspoon
• Ground turmeric - 1/2 teaspoon
• Ground coriander - 1 teaspoon
• Ground cumin - 1 teaspoon
• 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 pot over medium heat.
2. Add the chopped onion and cook until softened, about 5 minutes.
3. Add the minced garlic, grated ginger, ground cumin, ground coriander, ground turmeric, and cayenne pepper. Cook for another 2 minutes, stirring constantly.
4. Add the drained and rinsed chickpeas, canned diced tomatoes, and vegetable broth to the pot. Bring to a simmer and cook for 15 minutes, allowing the flavors to meld together.
5. Stir in the fresh spinach and cook until wilted, about 3-4 minutes.
6. Remove from heat and stir in the lemon juice. Season with salt to taste.
7. Serve the Tunisian chickpea and spinach curry over cooked rice or with warm naan bread.
8. Garnish with fresh cilantro before serving.