Chickpea and Spinach Coconut Curry

• 1 tablespoon coconut oil
• 1 onion, diced
• 3 cloves garlic, minced
• 1 tablespoon grated ginger
• 1 tablespoon curry powder
• 1 teaspoon ground turmeric
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 can (14 oz) coconut milk
• 1 cup vegetable broth
• 4 cups fresh spinach leaves
• Salt and pepper to taste
• Cooked rice or quinoa for serving

Instructions:

1. In a large skillet or pot, heat coconut oil over medium heat. Add diced onion and sauté until translucent.
2. Add minced garlic, grated ginger, curry powder, and ground turmeric. Cook for 1-2 minutes until fragrant.
3. Stir in chickpeas, coconut milk, and vegetable broth. Bring to a simmer and cook for 10-15 minutes to allow flavors to meld and chickpeas to soften.
4. Add fresh spinach leaves to the curry and cook until wilted.
5. Season with salt and pepper to taste.
6. Serve hot over cooked rice or quinoa.