Coconut chickpea curry

Ingredients

• 2 cans (15 oz each) chickpeas, drained and rinsed
• 1 onion, diced
• 2 garlic cloves, minced
• 1 tbsp grated ginger
• 1 tbsp neutral oil
• 1½ tbsp curry powder
• 1 can (14 oz) diced tomatoes
• 1 can (13.5 oz) coconut milk
• 3 cups baby spinach
• ½ tsp kosher salt
• 1 lime, juiced

Let’s make it

1. Heat oil in a deep skillet. Cook onion over medium heat for 5 minutes.
2. Add garlic, ginger, and curry powder; stir for 30 seconds.
3. Add tomatoes, coconut milk, chickpeas, and salt. Bring to a simmer and cook for 15 minutes, stirring occasionally.
4. Fold in spinach and cook for 2 minutes until wilted. Remove from heat and add lime juice.