Coconut Chickpea Curry

• 2 cans (15 oz each) chickpeas
• 1 can (14 oz) full-fat coconut milk
• 1 can (14 oz) canned diced tomatoes
• 4 cups baby spinach
• 1, diced yellow onion
• 4 cloves, minced garlic
• 1 tbsp, grated fresh ginger
• 2 tbsp curry powder
• 1 tsp ground turmeric
• 2 tbsp coconut oil
• 3 cups cooked basmati rice

Instructions

1. Melt the coconut oil in a large pot over medium heat. Cook the onion 5 minutes until soft.
2. Add the garlic, ginger, curry powder, and turmeric; stir 1 minute until fragrant.
3. Add the drained chickpeas, tomatoes, and coconut milk. Simmer 15 minutes until thickened.
4. Stir in the spinach and cook until wilted, about 2 minutes.
5. Season with salt and serve over basmati rice.

Tips

• Blooming the spices in the oil for a minute before adding liquid deepens the whole dish.
• It thickens as it sits, so loosen leftovers with a splash of water when reheating.

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