Chickpea and Spinach Curry

Nutrition per serving

Ingredients

• 300gChickpeas
• 150gSpinach
• 200mlCoconut Milk (Canned)
• 150gTomato
• 20gTomato Paste
• 80gOnion
• 9gGarlic
• 8gGinger
• 8gCurry Powder
• 10gCoconut Oil
• 15gLemon

Instructions

1. 1

   Heat coconut oil in a large pot. Add diced onion and cook 4 minutes.

2. 2

   Add garlic, ginger, curry powder, cumin, and turmeric. Stir 1 minute.

3. 3

   Add diced tomatoes and tomato paste. Cook 5 minutes until thickened.

4. 4

   Stir in coconut milk and drained chickpeas. Simmer 10 minutes.

5. 5

   Add fresh spinach and stir until wilted, about 2 minutes.

6. 6

   Season with salt and a squeeze of lemon.

7. 7

   Serve over brown rice or with sourdough bread.