Chickpea Curry

Ingredients

• •2 cans (15 oz each) chickpeas, drained and rinsed
• •1 tbsp olive oil
• •1 medium onion, chopped
• •3 cloves garlic, minced
• •1 piece (1-inch) ginger, grated
• •1 can (14 oz) diced tomatoes
• •1 can (14 oz) coconut milk
• •2 tsp curry powder
• •1 tsp cumin
• •1 tsp coriander
• •Salt, to taste
• •Pepper, to taste
• •1 cup spinach leaves (optional)
• •Fresh cilantro for garnish (optional)
• •Cooked rice or naan for serving (optional)

Instructions

1. 1

   Heat the olive oil in a large skillet over medium heat.

2. 2

   Add the chopped onion and sauté for 5 minutes until soft and translucent.

3. 3

   Stir in the minced garlic and grated ginger, and cook for another 1-2 minutes until fragrant.

4. 4

   Add the diced tomatoes, coconut milk, curry powder, cumin, coriander, salt, and pepper. Stir well to combine.

5. 5

   Bring the mixture to a simmer, then add the chickpeas. Cook for 10 minutes, allowing it to thicken.

6. 6

   If using, fold in the spinach leaves and cook until just wilted, about 2 minutes.

7. 7

   Taste and adjust seasoning if needed.

8. 8

   Serve hot, garnished with fresh cilantro, over cooked rice or with naan.