Chickpea Curry

Ingredients:
1 tablespoon coconut or neutral-flavored oil
1 medium yellow onion, diced
2 cloves garlic, finely chopped
2 teaspoons finely chopped fresh ginger
1 teaspoon curry powder
1/2 teaspoon turmeric
1 teaspoon coriander
1 teaspoon cumin
1 can (15 ounces) crushed tomatoes
1 can (15 ounces) chickpeas, drained and rinsed well
1/2 cup full-fat coconut milk
1 cup fresh baby spinach leaves, loosely packed
1 teaspoon lime juice
1/4 cup cilantro leaves, roughly chopped, plus more for garnishing
Kosher salt
Freshly ground black pepper


Instructions:
1. Heat the oil in large skillet over medium heat. Add the onion, salt lightly, and sauté for 8 to 10 minutes, stirring occasionally, or until the onion is very soft and translucent. Add the garlic and ginger, and sauté for an additional minute or so. Add the spices and sauté, stirring constantly, for 30 seconds or until aromatic.

2. Add the crushed tomatoes, chickpeas, coconut milk and bring to a very low simmer. Cook for 10 to 15 minutes. Add the spinach leaves and stir to combine. The heat of the mixture will wilt the spinach fairly quickly.

3. Stir in the lime juice and chopped cilantro. Season to taste with salt and pepper. Serve with rice or toasted naan.

Makes 2-3 servings.

Recipe inspiration: A Beautiful Plate