Easy chickpea curry

Ingredients:

• 2 tbsp of vegetable oil

• 1 onion; diced

• 2 tbsp of curry powder

• 1 tsp of cumin

• 1/2 tsp of turmeric

• 1/2 tsp of paprika

• 1 tsp of Kosher salt

• 3 cloves of garlic; minced

• 1 can (14 oz) of coconut milk

• 1 can (14 oz) of canned chickpeas; drained

• 1 can (14 oz) of whole peeled tomatoes

• 2 - 3 large handfuls of spinach; chopped

• Optional (but encouraged) toppings: cilantro and chili crisp

In a non-stick pan, heat up your vegetable oil on medium heat, and once hot, add in your onion. Let that sauté until the onions are glossy.

Add in all of your spices (curry powder, cumin, turmeric, paprika, and salt) and mix to coat the onions. Let that fry off for a minute or so so that the spices can get fragrant.

Add in the garlic and mix everything together.

Open the can of coconut milk and take the thick layer of coconut cream out and add it to the pan. Pour in your chickpeas. Mix everything together and then add the rest of the can of coconut milk.

Pour in your can of tomatoes and mix again. Bring everything to a heavy simmer on medium heat and then turn the heat to low and let that simmer for about 15- 20 minutes or until the liquid has slightly reduced.

Taste the curry and adjust any seasonings to your taste.

Add in the spinach and stir it around until it has just wilted.

Serve over rice or with naan and top with cilantro and chili oil.