Easy Chickpea Curry

 

• 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
• 1 teaspoon garam masala
• 1/2 teaspoon ground turmeric
• 3/4 teaspoon salt
• 1/4 teaspoon black pepper
• Pinch of cayenne pepper
• 30 ounces cans chickpeas, rinsed and drained
• 1 cup coconut milk
• 2 cups fresh spinach

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.

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