Ingredients

The following ingredients have 4 Servings
  • 1 Tbs vegetable oil
  • 1 medium onion (chopped (1/2 cup))
  • 3 cloves garlic (finely chopped)
  • 1 Tbs fresh ginger (finely grated )
  • 3 Tbs curry powder
  • 2 15oz cans chick peas (drained, rinsed)
  • 2 14.5oz cans fire roasted tomatoes (undrained)
  • 3 cups fresh baby spinach
  • 1/2 cup fresh cilantro (finely chopped )
  • 1 Tbs fresh lemon juice
  • 1/2 tsp coarse salt (kosher or sea salt)
  • 2 cups cooked rice

Instruction

  • In a large saucepan or dutch oven, heat oil over medium heat.
  • Cook onion, garlic, ginger, and curry powder in the oil about 2 minutes, stirring, until fragrant, and the onion is translucent.
  • Stir in the chickpeas and tomatoes.
  • Heat to a boil, then reduce heat and simmer uncovered for 15 minutes, stirring occasionally.
  • Remove from heat then stir in the spinach, until it wilts..
  • Stir in the lemon juice, salt, and cilantro.
  • Serve over rice.
  • Devour.