Easy Chickpea Curry

Here I go talking about chickpeas again. I know, I know. I just love them so much and want you all to realize how great they are too. I also love Indian food and was very intimidated to cook it at home. I know what you're probably saying: “ Im scared, I don’t think I’d like it, I don’t like curry.” I too said all of these things. I was wrong. Given it a try, I will refund you for your spices if you don't! ( just kidding) This recipe, adapted from 40 aprons, is quick, easy, and so satisfying.

What you’ll need:

• 1 medium to large onion, diced

• 3 cloves minced garlic

• 1 15oz canned chickpeas, rinsed and drained ( no you don’t need to peel these!)

• 1 15oz can diced tomatoes

• 1 13.5oz can coconut milk/cream ( I use the light every time and find it to work well, please do not sub the coconut milk in cartons that are next to the soy or almond milk they are not the same)

• 1-2 tsp honey, agave, or maple syrup

• juice of 2 limes

• 1 bag fresh baby spinach ( can also use 6-8oz frozen if that’s what you have on hand)

• 2tsp garam masala

• 1Tbs curry powder

• 1Tbs avocado or light oil

• cayenne pepper to taste ( I use about 1tsp but like things very spicy)

• salt to taste ( about 1tsp)

Directions:

1) Heat oil over medium heat in a skillet and add onions. Sauté for about 5 minutes. Add garlic and cook for an additional minute.

2) Add curry, masala, and cayenne and cook for 1-2 minutes with the onion/garlic mixture.

3) At this point, add the can of tomatoes ( not drained) and the can of drained chickpeas. Let simmer for 5 minutes.

4) Add coconut milk, honey, and salt. Add the bag of fresh spinach at this time too. Combine and let simmer for another 5 minutes and spinach wilts.

5) Once everything is nice and bubbly, add the lime juice.

6) I typically eat this over rice, cauliflower rice, or in a bowl by itself. Store in the fridge in an airtight container for 4 days. This meal tastes just as good reheated as it does right after you cook it. Great for meal prep!