Ingredients

The following ingredients have 4 Servings
  • 1 tablespoon olive oil or coconut oil
  • 1 yellow onion, (chopped)
  • 3 cloves garlic, (minced)
  • 2 teaspoons grated fresh ginger
  • 28 ounces fire roasted tomatoes
  • 1 tablespoon curry powder ((or more to taste))
  • 1 teaspoon garam masala
  • 1/2 teaspoon ground turmeric
  • 3/4 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • Pinch of cayenne pepper ((or more if you want it spicy))
  • 30 ounces cans chickpeas, (rinsed and drained)
  • 1 cup coconut milk
  • 2 cups fresh spinach
  • Rice and/or naan bread, (for serving)

Instruction

  • In a large skillet, heat the olive oil or coconut oil over medium high heat. Add the onion and cook until translucent, about 5 minutes. Add the garlic and fresh ginger and cook for one minute.
  • Add the tomatoes, curry powder, garam masala, turmeric, salt, pepper, and cayenne pepper. Pour in the chickpeas and coconut milk; stir until combined. Simmer on low for 10 minutes, stirring occasionally.
  • Add the spinach leaves and cook until wilted, just a few minutes. Taste and adjust seasonings, if desired. You can always add a little more curry powder if you like a stronger flavor or more cayenne pepper if you want it spicier. Serve warm with rice or naan bread.