Easy Chickpea Curry

Ingredients  

• 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 (or more to taste)
• 1 teaspoon garam masala
• 1/2 teaspoon ground turmeric
• 3/4 teaspoon kosher salt
• 1/4 teaspoon black pepper
• Pinch of cayenne pepper (or more if you want it spicy)
• 30 ounces cans chickpeas, rinsed and drained
• 1 cup coconut milk
• 2 cups fresh spinach
• Rice and/or naan bread, for serving

Instructions 

• 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.

Nutrition

Calories: 376kcal, Carbohydrates: 50g, Protein: 15g, Fat: 14g, Saturated Fat: 8g, Sodium: 519mg, Potassium: 599mg, Fiber: 13g, Sugar: 11g, Vitamin A: 1515IU, Vitamin C: 9mg, Calcium: 138mg, Iron: 7mg