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Coconut Curry with Chickpeas and Spinach

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Ingredients
  

  • 1 tablespoon coconut oil
  • 1 onion chopped
  • 2 cloves garlic minced
  • 1 tablespoon grated ginger
  • 2 tablespoons curry powder
  • 1 can 13.5 oz full-fat coconut milk
  • 1 can 15 oz chickpeas, rinsed and drained
  • 4 cups fresh spinach
  • 1 tablespoon lime juice
  • Salt and pepper to taste
  • Cooked quinoa or brown rice for serving

Instructions
 

  • Heat coconut oil in a large pot or Dutch oven over medium heat.
  • Add the onion and cook until softened.
  • Add the garlic and ginger and cook for another minute.
  • Stir in the curry powder and cook for another minute until fragrant.
  • Pour in the coconut milk and bring to a simmer.
  • Stir in the chickpeas and spinach. Cook until the spinach is wilted.
  • Stir in the lime juice and season with salt and pepper to taste.
  • Serve hot over cooked quinoa or brown rice.
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