Ingredients

• 1 tablespoon coconut oil
• 1 yellow onion (finely chopped)
• 3 cloves garlic (minced)
• 1 tablespoon ginger (fresh grated)
• 1 tablespoon curry powder
• 2 cups of crushed tomatoes
• 2 cups of coconut milk
• 2 cups of chickpeas (drained and rinsed)
• 4 cups fresh spinach (chopped packed)
• chopped fresh coriander for garnish

Method

Make the flavor base: Cook the onion, garlic, ginger, and curry powder in a bit of coconut oil until fragrant.

Stir in the liquids: Add the crushed tomatoes and coconut milk, then simmer.

Add the chickpeas and spinach: Season the curry sauce with S&P to taste, then stir in the chickpeas and spinach.

Serve: Garnish with fresh chopped coriander, if desired, then serve the chickpea curry with rice and or flatbread.

Enjoy!