Chickpea Spinach Curry

Ingredients

• 1 tablespoon coconut oil
• 1 onion, thinly sliced
• 3 garlic cloves, sliced
• 1 tablespoon freshly grated ginger
• 2 x 400g (14 oz) cans chickpeas, rinsed
• 2 tablespoons curry powder
• 1 teaspoon salt
• 400 g (14 oz) can diced tomatoes
• 400 ml (14 oz) can coconut milk
• 3/4 cup water
• 100 g bag spinach
• 1 lemon

Instructions

1. 1

   In a large skillet, heat the oil over medium-high heat. Add the onion and sauté for 2-3 minutes until softened. Add the ginger and stir for another minute until fragrant.

2. 2

   Add the chickpeas, curry powder, and salt. Stir for 2 minutes or until fragrant.

3. 3

   Add the tomatoes, coconut milk, and water. Bring the mixture to a boil, then cover, reduce heat to a simmer, and cook for 10 minutes.

4. 4

   Add the spinach and a squeeze of lemon juice, and cook for another minute until wilted.

5. 5

   Remove from heat and serve over rice. Enjoy!