Vegetarian Chickpea Curry - MI Coop Kitchen

Ingredients

• 1 tablespoon olive oil
• 1 yellow onion, diced
• 5 garlic cloves, minced
• 4 fresh thyme sprigs
• 1 inch fresh ginger, minced or grated
• 3 medium tomatoes, chopped
• 1 tablespoon tomato paste and 1 tablespoon water
• 2 tablespoons curry powder
• 1 teaspoon salt
• 1/2 teaspoon Allspice
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground cumin
• 1/2 teaspoon garam masala
• 1/4 teaspoon turmeric
• 1/8 teaspoon red pepper flakes (more or less to taste)
• 15 ounce can coconut milk, full fat
• 1/2 cup vegetable stock
• 29 ounces chickpeas, rinsed and drained
• 2-3 cups fresh spinach, packed and chopped
• In a large skillet with high walls, add oil over medium heat. Add onion and cook until softened. Toss in garlic, thyme and ginger to cook for an additional minute.
• Add chopped tomatoes and cook for a few minutes to soften. Push down on them to help break apart.
• Mix together tomato paste and water and add in with all the spices (from curry powder to red pepper flakes) and stir to combine. Add a little oil if needed to help create paste-like mixture.
• Stir in coconut milk and stock until mixture is well combined. Add in chickpeas and bring to a simmer. Allow curry to simmer for 20-25 minutes to reduce and become creamy.
• Stir in your spinach to wilt and gently cook until ready for 1-2 minutes.
• Serve with rice, naan, quinoa, etc. and top with fresh red or green onions, and additional red flakes. Enjoy!
• Serve immediately.
• Main Dishes