Ingredients:

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

Instructions:

  1. Heat the olive oil over medium heat. Add the diced onion and sauté for 3–5 minutes until translucent. Stir in the garlic and ginger, cooking for another 60 seconds until fragrant.
  2. Stir in the curry powder, cumin, and turmeric. Toast the spices for 1 minute to release the essential oils. Pour in the diced tomatoes, scraping the bottom of the pan to incorporate the fond.
  3. Fold in the chickpeas and coconut milk. Bring the mixture to a gentle simmer and let it thicken for 5–7 minutes until the sauce reaches a velvety consistency.
  4. Turn off the heat. Fold in the baby spinach, allowing the residual heat to wilt the leaves for about 30 seconds.