Easy Coconut Curried Chickpeas

Prep Time: 10 mins

Cook Time: 20 mins

Total Time: 30 mins

Serves: 4 - 6

Need dinner in a hurry? Try a curry! This chickpea curry is not only delicious but also on your table in 30 minutes making it a weeknight winner.

Ingredients

• 1 yellow onion, finely diced
• 3 garlic cloves, minced
• 1 Tbsp ginger, minced or grated
• 1 Tbsp olive oil or avocado oil
• 2 - 14oz cans of fire roasted tomatoes
• 1 1/2 - 2 Tbsp curry powder (I use hot!)
• 1 1/2 tsp cumin
• 1 tsp pink sea salt
• 2 - 15oz cans chickpeas
• 6oz baby spinach leaves
• 1/2 cup canned full fat coconut milk
• White or brown basmati rice, to serve

Instructions

1. Cook the rice according to package directions
2. Finely dice the onion and mince garlic and ginger. Drain and rinse chickpeas.
3. Heat oil in large skillet over medium high heat. Add the onion and sauté until soft and translucent (about 5 - 7 minutes). Add the garlic and ginger and cook until fragrant (about 2 minutes).
4. Add tomatoes, curry, cumin and salt. Mashed the tomatoes a bit with the back of a spoon or a potato masher to create a saucy consistency. Add the spinach and stir until wilted. Add the chickpeas and cook until it starts to simmer (about 5 minutes).
5. Stir in the coconut milk until heated through and then remove from heat.
6. Taste and adjust seasonings if needed.

Serve over rice and enjoy!