Coconut Curry

Ingredients

• 2 TBSP olive oil
• 1 Onion diced
• 4 cloves Garlic minced
• 1 tbsp Ginger grated
• 1 can Diced Tomatoes 16 ounces
• 1 can chickpeas 16 ounces
• 1 can Coconut milk full fat preferred
• 1 tsp Turmeric
• 1 tsp garam masala
• 1 tsp Cumin
• 1 tsp Paprika
• 3 cups baby spinach
• Salt to taste
• Red pepper flakes to taste
• pepper to taste

Instructions
Heat 2 tbsp oil in a large pot over medium. Add onion, cook 5 minute. Season with salt and pepper, and cook, stirring occasionally until onion is translucent and starts to brown a little at the edges, 3 to 5 minutes. Add ginger and garlic, 2-3 minutes.
Add spices and the chickpeas, and season with salt and pepper. Stir until fully combined. Add tomatoes including juice, stir until fully combines, scraping up and bits from the bottom of the pan.
Add coconut milk, gently stir until coconut solids have totally melted and blended into the mixture. Reduce to low and simmer for 15-20 minutes.

Stir in spinach, Cook until wilted, 2-3 minutes.