• Cook Time: 15 minutes
• Serves: 6 (Continued below video…)

Ingredients

• 1 cup onion, coarsely chopped
• 1½ Tbsp fresh ginger, chopped or grated
• 1 tsp coconut oil
• 1½ tsp curry powder
• 1 x 19-oz can chickpeas, rinsed.
• 1 x 14-oz can no-sodium-added diced tomatoes with liquid
• 1 x 10-oz bag fresh spinach, stems removed
• ½ cup water
• ¼ tsp salt (optional)

Directions

1. Combine onion and ginger in food processor and pulse until minced.
2. Heat oil in large skillet over medium high heat.
3. Add onion mixture and curry. Sauté 3 minutes.
4. Add chickpeas and tomatoes; simmer for 2 minutes.
5. Stir in spinach, water, and salt. Cook another minute until spinach wilts.

Tip

• If you don’t have a food processor, chop onion and ginger into small pieces.

Variation

• Try with other beans, such as navy beans, black-eyed peas, or lentils instead of chickpeas. These beans should be cooked before using in this recipe.