CHICKPEA AND SPINACH CURRY

Recipe tested and photo: Lyrene De Jager
Here is a nice and easy recipe that I tried. It was really flavorful and quick to make.

1 yellow onion
1 large garlic clove
1 teaspoon grated ginger
1 tablespoon coconut oil or olive oil
6 cups baby spinach leaves or chopped spinach
± 790 g can crushed fire roasted tomatoes
1 tablespoon curry powder
1 teaspoon cumin
½ teaspoon coriander
¾ teaspoons kosher salt
2 x 425 g cans chickpeas
½ cup full fat canned coconut milk
white or brown basmati rice, to serve
If you’re serving with rice, start the basmati rice.
Mince the onion and garlic separately.
Peel and mince the ginger or grate it.
Drain and rinse the chickpeas.
In a large skillet, heat the oil over medium high heat.
Add the onion and sauté for 5 minutes.
Add the garlic, ginger and spinach and sauté for 2 minutes until the spinach is fully wilted.Carefully pour in the tomatoes, add the curry powder, cumin, coriander, salt and chickpeas.
Cook for 5 minutes until bubbly.
Stir in the coconut milk until fully combined, remove from the heat.