Chickpea Coconut Curry

Instructions

1. 1

   Start the rice according to the package. Dice the onion and mince the garlic and ginger.

2. 2

   Heat oil in a large skillet over medium heat. Cook the onion 5 minutes, then add garlic, ginger and curry powder and stir 1 minute until fragrant.

3. 3

   Add the drained chickpeas, diced tomatoes and coconut milk. Bring to a simmer and cook 10-12 minutes until slightly thickened.

4. 4

   Stir in the spinach until wilted and season with salt. A squeeze of lime brightens it if you have one.

5. 5

   Serve over rice. Mild curry powder keeps it kid-friendly; pass hot sauce for the adults.