Chickpea Curry

Ingredients

-2 tbsp olive oil

-1 large onion

-3 cloves garlic, minced

-2 tbsp mild curry paste

-15 ounce can crushed tomatoes

-13.5 ounce full fat coconut milk

-(2) 15-ounce cans chickpeas, drained and rinsed

-juice from 1/2 lime

-1/2 tsp salt

-2 cups baby spinach, sliced into ribbons

Directions

-In a large pan, heat the oil over medium-high heat. Add the onion and sauté for 5 minutes. Add the garlic and curry paste and stir, cooking for 1-2 minutes.

-Pour in the crushed tomatoes, coconut milk and chickpeas. Bring to a boil, then simmer for about 10 minutes, stirring occasionally. Stir in the lime juice, salt to taste and spinach. Cook for a minute until the spinach has wilted.

-Serve with rice or cauliflower rice. Sprinkle with chopped cilantro and serve with lime wedges. Enjoy!