Vegan Chickpea Curry

Adapted from plantbasedandveganism.com 

Ingredients:

- 2 cans (15 oz each) chickpeas, drained and rinsed

- 1 onion, finely chopped

- 3 cloves garlic, minced

- 1 tablespoon ginger, grated

- 1 can (14 oz) diced tomatoes

- 1 can (14 oz) coconut milk

-1 cup vegetable broth

- 1 cup spinach or kale, chopped

- 2 tablespoons curry powder

- 1 teaspoon cumin

- 1 teaspoon coriander

- 1 teaspoon turmeric

- 1 teaspoon paprika

- Salt and pepper to taste

- 2 tablespoons olive oil

- Fresh coriander for garnish (optional)

Instructions:

- In a large pan, heat olive oil. 

- Saute onion.

- Add garlic and ginger and saute.

- Stir in curry powder, cumin, coriander, turmeric, and paprika

- Add diced tomatoes (with juices), coconut milk, and vegetable broth to the pan. Bring to a simmer.

- Add chickpeas to the pan, stir well, 

- Simmer for about 15-20 minutes to allow the flavors to meld.

- Add chopped spinach or kale to the curry and cook until wilted.

- Season with salt and pepper to taste. Adjust the spices if needed.

- Serve the chickpea curry over rice or quinoa, garnished with fresh coriander if desired.