Chickpea Spinach Curry

Ingredients:

• 1 onion, diced
• 3 cloves garlic, minced
• 3 tablespoons olive oil
• 400 grams canned chickpeas, drained
• 400 grams crushed tomatoes
• 1 cup vegetable stock or plain water
• 1 teaspoon grated ginger
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 2 teaspoons ground coriander
• 2 teaspoons mild curry powder
• 1/4 cup coconut milk
• 2 cups fresh baby spinach
• 1 teaspoon kosher salt
• 1-2 tablespoons chopped cilantro
• Sour cream
• Fresh lime or lemon

Instructions:

1. Sauté aromatics: Heat olive oil in a large pot over medium heat. Add onion and cook until softened. Add garlic, ginger, and spices. Cook for 1-2 minutes, stirring.
2. Add chickpeas, tomatoes, and liquids: Add chickpeas, crushed tomatoes, vegetable stock or water, and coconut milk. Bring to a boil, then reduce heat to low and simmer for 15-20 minutes, or until chickpeas are tender and sauce has thickened.
3. Add spinach: Stir in spinach until wilted. Season with salt and cilantro.
4. Serve: Serve with basmati rice or naan bread, a squeeze of fresh lime, and a dollop of sour cream.

Optional additions:

• For extra heat: Add a pinch of red pepper flakes or cayenne pepper.
• For a smoky flavor: Add a teaspoon of smoked paprika.
• For a tangy kick: Add a tablespoon of lemon juice or orange zest.
• For additional vegetables: Add diced potatoes, carrots, or bell peppers to the curry.

Enjoy your delicious and flavorful Chickpea Curry!