Chickpea & Spinach Coconut Stew

Ingredients

• 2 cans (15 oz each) Chickpeas
• 1 can (13.5 oz) Full-fat Coconut Milk
• 1 can (14.5 oz) Diced Tomatoes
• 5 oz Baby Spinach
• 1 whole Yellow Onion
• 3 cloves Garlic
• 1 tbsp Curry Powder
• 1 tsp Ground Turmeric
• 1 tbsp Olive Oil

1. 1Heat olive oil in a large pot over medium heat. Sauté onion for 4–5 minutes until softened.
2. 2Add garlic, curry powder, and turmeric. Stir for 30 seconds until fragrant.
3. 3Pour in diced tomatoes and coconut milk. Stir to combine.
4. 4Add chickpeas and bring to a gentle simmer. Cook for 12–15 minutes.
5. 5Stir in baby spinach and cook 2–3 minutes until wilted.
6. 6Season with salt and serve.