Chickpea and Spinach Stew with Indian Spices

Savor the warm, aromatic blend of spices in this chickpea and spinach stew, a delightful plant-based meal.

Ingredients

• 2 tablespoons olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 inch ginger, grated
• 2 teaspoons ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon turmeric powder
• 1/4 teaspoon cayenne pepper
• 1 can diced tomatoes (14.5 oz)
• 1 can coconut milk (13.5 oz)
• 2 cans chickpeas, drained and rinsed (15 oz each)
• 5 cups fresh spinach
• to taste salt
• to taste black pepper
• 1/4 cup fresh cilantro, chopped

Instructions

1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and cook until soft, about 5 minutes.
2. Stir in the minced garlic and grated ginger, cooking for an additional 1-2 minutes until fragrant.
3. Add the ground cumin, coriander, turmeric, and cayenne pepper. Stir continuously for 1 minute to toast the spices.
4. Pour in the diced tomatoes and coconut milk, stirring to combine.
5. Add the chickpeas and bring the mixture to a simmer. Cook for 10 minutes, allowing the flavors to meld.
6. Stir in the fresh spinach, allowing it to wilt into the stew.
7. Season with salt and black pepper to taste.
8. Garnish with chopped cilantro before serving.

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