Chickpea and Spinach Curry

Ingredients:

• 2 tablespoons olive oil

• 1 large onion, diced

• 3 cloves garlic, minced

• 1 tablespoon fresh ginger, grated

• 1 tablespoon curry powder

• 1 teaspoon ground cumin

• 1 teaspoon ground coriander

• 1/2 teaspoon turmeric

• 1/4 teaspoon cayenne pepper (optional)

• 1 (14.5-ounce) can diced tomatoes

• 1 (15-ounce) can coconut milk

• 2 (15-ounce) cans chickpeas, drained and rinsed

• 4 cups fresh spinach, roughly chopped

• Salt and pepper, to taste

• Fresh cilantro, for garnish

Instructions:

1. Sauté Aromatics:

   • Heat olive oil in a large pot over medium heat. Add the onion and cook until soft, about 5 minutes. Add the garlic and ginger and cook for another minute.

2. Add Spices:

   • Stir in curry powder, cumin, coriander, turmeric, and cayenne pepper (if using). Cook for 1-2 minutes until fragrant.

3. Add Tomatoes and Coconut Milk:

   • Pour in the diced tomatoes and coconut milk. Bring to a simmer.

4. Add Chickpeas and Spinach:

   • Stir in the chickpeas and simmer for 10 minutes. Add the spinach and cook until wilted. Season with salt and pepper.

5. Serve:

   • Garnish with fresh cilantro and serve over rice or with naan.