Ingredients:
1 tablespoon vegetable oil
1 onion (largely chopped)
3 garlic cloves (minced)
1 tablespoon fresh ginger (grated)
2 tbsp curry powder
1 teaspoon powdered cumin
1 teaspoon coriander
1/2 teaspoon turmeric powder
1 can (14 ounces) diced tomatoes
2 cans of chickpeas (14 oz each), drained and washed
1 can (14 ounces) coconut milk
1 cup vegetable broth
2 cups baby spinach
salt and pepper to taste
Serve with cooked rice or naan
Procedure:
A. Heat vegetable oil in a large pot or skillet over medium heat. Add the chopped onions and fry until transparent.
B. Add the minced garlic and grated ginger to the pan and sauté for an additional minute. C. Add curry powder, cumin powder, coriander powder and turmeric powder and mix. Boil the spices with the onions, garlic and ginger for a few minutes to release the flavor.
D. Add diced tomatoes, chickpeas, coconut milk, and vegetable stock. Stir well and bring the mixture to a boil.
e. Simmer the curry for about 15-20 minutes to allow the flavors to dissolve and the sauce to thicken slightly.
F. Add the baby spinach to the curry and cook for a few more minutes until the spinach is wilted. G. Season the curry with salt and pepper.
H. Serve vegan chickpea curry over rice or as a side dish with naan.
