Chickpea and Spinach Curry with Basmati Rice

Ingredients

• 2 cans (15 oz each) chickpeas, drained and rinsed
• 3 cups fresh spinach leaves
• 1 can (14 oz) coconut milk
• 1 can (14 oz) diced tomatoes
• 1 large onion, diced
• 4 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 2 tbsp olive oil
• 2 tsp garam masala
• 1 tsp turmeric
• 1 tsp cumin
• 1/2 tsp coriander
• Salt to taste
• 2 cups basmati rice, cooked
• Fresh cilantro for garnish
• Lemon wedges to serve

Instructions

1. Heat olive oil in a large pan over medium heat. Add diced onion and cook 5-6 minutes until softened and golden. 2. Add garlic and ginger, cook 1-2 minutes until fragrant. 3. Stir in garam masala, turmeric, cumin, and coriander; cook 1 minute. 4. Add diced tomatoes and cook 3-4 minutes, stirring frequently. 5. Pour in coconut milk and add chickpeas. Simmer 10-12 minutes until sauce thickens. 6. Stir in spinach and cook until wilted, about 2 minutes. Season with salt. 7. Serve over basmati rice, garnish with cilantro and lemon wedges.