This delicious chickpea and spinach curry is loaded with flavor and comes together in a flash! The perfect meal for busy weeknights!
Coat the bottom of a medium skillet with the oil and place it over medium heat.
Once the oil is hot, add the onion. Sweat the onion for about 5 minutes, stirring frequently, until it becomes soft and translucent.
Stir in the garlic, ginger, cumin, garam masala, and turmeric. Cook the mixture for about 1 minute, stirring constantly, until it becomes very fragrant.
Stir in the chickpeas, tomatoes and coconut milk. Raise the heat and bring the sauce to a simmer. Lower the heat and allow the mixture to cook for 8 to 10 minutes, stirring occasionally, until thickened slightly.
Stir in the spinach and let the mixture simmer for about 5 minutes more, stirring occasionally.
Remove the skillet from heat and season the curry with salt and pepper.
Serve (optionally) with a sprinkle of cilantro and basmati rice or naan.
Nutrition information does not include rice or bread.