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

Instructions

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