1/8teaspooncayenne pepperthis is for family friendly, increase the amount of cayenne for more heat.
2cansgarbanzo beansor chickpeas, drained and rinsed
2cupsbaby spinachchopped
basmati ricecooked, for serving
chopped cilantrofor serving
Instructions
In a large skillet over medium heat add the olive oil, when shimmering add the onion and cook until softened, 4-5 minutes. Add the garlic and ginger and cook for 1 minute more or until fragrant.
Stir in the crushed tomatoes, coconut milk, curry powder, garam masala, cumin, coriander, turmeric, salt, and cayenne. Simmer for 10 minutes.
Stir in the chickpeas and spinach, cook until the spinach has wilted, about 3 minutes. Garnish with chopped cilantro.
Serve warm with a side of rice and naan.
Notes
Can use fresh or frozen spinach. If using frozen, reduce the amount used to about 1 cup, since the spinach is already cooked down you won't need as much. Can swap out chickpeas for lentils or a meat option such as chopped grilled chicken.Nutritional information is an estimate, does not include the rice or chopped cilantro for serving in the numbers provided.