Coconut chickpea curry

Ingredients

• 2 cansChickpeas, drained and rinsed
• 1 canCoconut milk, full-fat
• 1 cupCrushed tomatoes
• 1Yellow onion, diced
• 3 clovesGarlic, minced
• 1 tbspFresh ginger, grated
• 1 tbspCurry powder
• 1 tspGround cumin
• 3 cupsBaby spinach
• 1 tbspCoconut oil
• 1Lime, juiced
• Salt

Method

1. 1

   Warm the coconut oil in a pot over medium. Add the onion and cook until soft, 5 minutes, then the garlic and ginger for one minute more.

2. 2

   Stir in the curry powder and cumin and cook for 30 seconds until fragrant — this wakes the spices up.

3. 3

   Add the chickpeas, coconut milk, and tomatoes with a pinch of salt. Simmer, stirring now and then, until thickened and glossy.

4. 4

   Stir in the spinach until wilted, then the lime juice. Taste for salt and serve over rice or with flatbread.