Chickpea Spinach Curry

Instructions

1. 1

   Heat the olive oil in a large pan over medium heat.

2. 2

   Finely chop the onion and garlic, then add to the pan and sauté until the onion is translucent.

3. 3

   Grate the ginger and add it to the pan along with the cumin, coriander, turmeric, and paprika. Cook for another minute until fragrant.

4. 4

   Drain and rinse the chickpeas, then add them to the pan along with the canned tomatoes (with their juice). Stir well to combine.

5. 5

   Allow the mixture to simmer for about 10 minutes, stirring occasionally.

6. 6

   Rinse the spinach and add it to the pan, stirring until it wilts into the curry.

7. 7

   Pour in the coconut milk and stir until the curry is well mixed and heated through.

8. 8

   Taste and adjust seasoning if necessary.

9. 9

   Serve the curry hot, garnished with fresh cilantro leaves.