Ingredients:

  • 2 tbsp olive oil
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 1 tbsp mild curry powder
  • 1/2 tsp ground turmeric
  • 2 cans (15 oz each) chickpeas, drained and rinsed
  • 1 can (14.5 oz) fire-roasted diced tomatoes
  • 1 can (13.5 oz) full-fat coconut milk
  • 1 tsp sea salt
  • 1/2 tsp cracked black pepper
  • 3 cups fresh baby spinach
  • 1 tbsp fresh lime juice
  • 1/4 cup fresh cilantro, chopped

Instructions:

  1. Heat the oil over medium heat. Add the diced onion and sauté for 5–7 minutes until translucent and starting to turn golden.
  2. Stir in the garlic and ginger, cooking for 60 seconds. Add the curry powder and turmeric, stirring constantly for 30 seconds until the oil turns a deep gold.
  3. Pour in the diced tomatoes (with juices) and the drained chickpeas. Stir well to scrape up any browned bits from the bottom of the pan.
  4. Pour in the coconut milk and add salt and pepper. Bring to a gentle simmer, then reduce heat to medium-low and bubble uncovered for 10–12 minutes until the sauce has thickened.
  5. Fold in the baby spinach one handful at a time, stirring until just wilted. Remove the pan from the heat immediately.
  6. Stir in the lime juice to brighten the flavors and garnish with fresh cilantro before serving.