Chickpea Spinach Curry

SIDE NOTES: - I didn't have fresh ginger, so I used dried instead, but the best is to use a freshly grated piece of ginger. - Instead of tomatoes, you can use half a 14 Oz. can of crushed tomatoes (200ml). - If you don't have coconut milk, you can use greek yogurt (even with some water if it's too dense) or heavy cream. I haven't tried this recipe with those substitutes, so I'm not a 100% sure it will turn out as great, but for sure it'll have a different flavor. - Be careful with how much water you add at step n°4; I added half a cup but mine turned out a little too liquid for my taste. I didn't even need the water actually. - Also the number of servings might not be too accurate, it depends on how much you guys eat, but I'll say this makes around 5 servings counting if you eat it with rice. Now I know the picture doesn't look the best, but when I tell you this was great.. Omg.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Heat the oil in a skillet over medium-high heat and toast a little bit the cumin seeds, then add the onion and cook until it begins to develop some color. Pour in a splash of water to prevent browning, then add the garlic and ginger for 1-2 min.

Step 2

Add the ground spices and stir for a minute and a half.

Step 3

Add the tomatoes with a generous pinch of salt and pepper, and let them simmer for 5 minutes or until they're soft and have expelled all the juice.

Step 4

Add the chickpeas, followed by the coconut milk, add water to your preference if it's too dense, then cover the pan and let simmer for 15-20 minutes.

Step 5

Stir the spinach into the curry when it's done simmering and let for 1-2 minutes.

Step 6

Off the heat, add the fresh cilantro. Serve with rice or some naan bread, or even both!