Creamy Coconut Chickpea Curry Flavorful Vegan Delight

Ingredients

• 1 can chickpeas, drained and rinsed (15 oz)
• 1 can coconut milk (13.5 oz)
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 inch ginger, grated
• 2 tablespoons curry powder
• 1 teaspoon ground cumin
• 1 medium tomato, diced
• 1 cup spinach leaves (fresh or frozen)
• 2 tablespoons vegetable oil
• to taste salt
• for garnish fresh cilantro
• for serving cooked rice or naan

Instructions

1. Heat the vegetable oil in a large skillet over medium heat. Add the chopped onion and sauté for about 5 minutes until translucent.
2. Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
3. Add the curry powder and ground cumin, stirring to coat the onion mixture, and cook for about 1 minute to release the spices' aroma.
4. Add the diced tomato and cook for 3-4 minutes until it softens.
5. Stir in the chickpeas and coconut milk, mixing well to combine all ingredients. Bring the mixture to a simmer.
6. Once simmering, reduce the heat and let it cook for 10-15 minutes, allowing the flavors to meld and the curry to thicken.
7. If using fresh spinach, stir it in just a couple of minutes before serving, and allow it to wilt. If using frozen, add it in a few minutes earlier to heat through.
8. Season with salt to taste, and then remove from heat.
9. Serve the curry hot, garnished with fresh cilantro, alongside cooked rice or naan.