Coconut Chickpea Curry

Ingredients

• 2 cans (15 oz each) Chickpeas
• 1 can Full-fat Coconut Milk
• 1 can Diced Tomatoes
• 1 medium Yellow Onion
• 3 cloves Garlic
• 1 tbsp Fresh Ginger
• 2 tbsp Curry Powder
• 1 tsp Ground Turmeric
• 1 tsp Ground Cumin
• 3 cups Baby Spinach
• 1 tbsp Olive Oil
• Salt
• Black Pepper
• Cooked Basmati Rice

Instructions

1. Heat olive oil in a large pot over medium heat. Add diced onion and cook until softened, about 4 minutes.
2. Add garlic, ginger, curry powder, turmeric, and cumin. Stir constantly for 30 seconds until fragrant.
3. Pour in diced tomatoes and coconut milk. Stir to combine and bring to a gentle simmer.
4. Add chickpeas, reduce heat to medium-low, and simmer for 15 minutes, stirring occasionally.
5. Stir in baby spinach and cook until wilted, about 2 minutes. Season with salt and pepper.
6. Serve over basmati rice with fresh cilantro if desired.