Easy Vegan Chickpea Curry

What you'll need

• 2 tablespoonsolive oil
• 1yellow onion, diced
• 3 clovesgarlic, minced
• 1 teaspoonfresh ginger, minced
• 2 tablespoonscurry powder
• 1/2 teaspoonground turmeric
• 2 cans (15 oz each)chickpeas, drained and rinsed
• 1 can (14.5 oz)crushed tomatoes
• 1 can (14 oz)coconut milk
• 2 cupsbaby spinach
• to tastesalt
• optionalfresh cilantro, for garnish

Let's cook

1. 1Heat the olive oil in a large pot over medium heat. Add the onion and cook for 5 minutes until softened.
2. 2Stir in the garlic and ginger and cook for 30 seconds until fragrant.
3. 3Add the curry powder and turmeric, cooking for 1 minute to toast the spices.
4. 4Add the chickpeas, crushed tomatoes, and coconut milk. Bring to a simmer and cook for 15-18 minutes, stirring occasionally.
5. 5Stir in the spinach until wilted and season with salt.
6. 6Garnish with fresh cilantro and serve.