A quick Indian-inspired chickpea and spinach curry in a fragrant tomato-coconut sauce. Plant-based, high in fiber, and ready in 25 minutes.
Heat coconut oil in a large pot. Add diced onion and cook 4 minutes.
Add garlic, ginger, curry powder, cumin, and turmeric. Stir 1 minute.
Add diced tomatoes and tomato paste. Cook 5 minutes until thickened.
Stir in coconut milk and drained chickpeas. Simmer 10 minutes.
Add fresh spinach and stir until wilted, about 2 minutes.
Season with salt and a squeeze of lemon.
Serve over brown rice or with sourdough bread.
Nutritional data: CIQUAL (ANSES, France) cross-referenced with USDA FoodData Central.