15-Minute Chickpea Coconut Curry

Ingredients

• 2 cans (15 oz each) Chickpeas
• 1 can (13.5 oz) Full-fat Coconut Milk
• 1 can (14.5 oz) Diced Tomatoes
• 3 cups Baby Spinach
• 2 tbsp Curry Powder
• 3 whole Garlic Cloves
• 1 tsp Fresh Ginger
• 1 tbsp Coconut Oil
• 2 cups Basmati Rice
• ¼ cup Fresh Cilantro

Instructions

1. Cook basmati rice according to package directions.
2. Heat coconut oil in a large pot over medium heat. Add garlic, ginger, and curry powder. Stir 1 minute.
3. Add diced tomatoes and coconut milk. Stir to combine. Add chickpeas. Simmer 8 minutes.
4. Add spinach and cook 1 minute until wilted. Season with salt to taste.
5. Serve over basmati rice topped with fresh cilantro.