Chickpea Curry

 

• 1 tablespoon avocado oil
• 2 cloves garlic, minced
  
• 1 tablespoon brown sugar 
• 1 1/2 tablespoons red curry paste
• one 14-ounce can full fat coconut milk
• 1 1/2 tablespoons soy sauce
  
• one 14-ounce can chickpeas, drained and rinsed
• 2–3 cups fresh spinach, chopped
• 1/2 cup cilantro, chopped
• 1 1/2 cups jasmine rice, uncooked

INSTRUCTIONS

1. Cook rice according to package directions.
2. Heat the olive oil over medium heat. Add the garlic and curry paste; sauté until softened and fragrant, about 1-2 minutes.
3. Add the brown sugar, coconut milk, and soy sauce. Bring to a low simmer until thickened slightly.
4. Add chickpeas, spinach, and cilantro; cook until chickpeas are heated through and spinach is wilted. Mash the chickpeas ever so slightly with the back of a wooden spoon if you want to change up the texture and make it more creamy.
5. Taste and adjust to your liking – we often add a squeeze of lime or some extra ginger or lemongrass. The flavor is totally there even with the most basic ingredient list. Serve over rice.

(Source: https://pinchofyum.com/chickpea-curry)