Easy Coconut Chickpea Curry

Easy Coconut Chickpea Curry

Ingredients

• Produce
• 3 cups Baby spinach
• 1 can Chickpeas
• 4 cloves Garlic, minced
• 1 tbsp Ginger, grated
• 1 Onion, diced 
• 1 can Tomatoes
• Prepared rice
• Canned Goods
• 1 can Coconut milk, full fat preferred
• 1 can Diced tomatoes, 16 oz
• 1 can Chickpeas, 16 oz
• Baking & Spices
• 1 tsp Garam masala
• 1 tsp Paprika
• Pepper to taste
• Red pepper flakes to taste
• Salt, to taste
• 1 tsp Turmeric
• 1 tsp Cumin
• 2 T olive oil

 

 Heat 2 T oil in a large pot over medium, add onion, cook five minutes.  Season with salt and pepper, and cook, stirring occasionally until onion is translucent and starts to brown a little on the edges, 3 to 5 minutes.  Add ginger and garlic, cook 2-3 minutes more.

Add spices and the chickpeas, and season with salt and pepper.  Stir until fully combined.  Add tomatoes including juice, stir until fully combined, scraping bits from 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.  Serve over rice