Vegan Chickpea Curry

In a large skillet with high walls, over medium heat, add olive oil (1 tbsp). Add onion (1 yellow) and cook until softened. Toss in garlic (5 cloves), thyme sprigs (4 fresh) and fresh ginger (1 inch) to cook for an additional minute. Start 1m timer

Next, add in your globe tomatoes (3 medium) and cook for a few minutes to soften. Push down on [tomatoes] to help fall apart. Start 1m timer

In a small bowl, whisk together tomato paste (1 tbsp) and water (1 tbsp). Add it into the skillet, along with curry powder (2 tbsp), salt (1 tsp), all spice (0.5 tsp), ground ginger (0.5 tsp), ground cumin (0.5 tsp), garam masala (0.5 tsp), turmeric (0.25 tsp) and red pepper flakes (0.125 tsp), then stir to combine. Add a little [oil] if needed to help create paste like mixture. Start 1m timer

Stir in coconut milk (15 oz) and vegetable stock (0.5 cup) until mixture is well combined. Add in chickpeas (29 oz) and bring to a simmer. Allow curry to simmer for 20 minutes to reduce and become creamy. Start 20m timer

Stir in your [2-3 cups fresh spinach] to wilt and gently cook until ready 1 – 2 minutes. Start 1m timer

Serve with [rice], [naan], [quinoa], etc. then top with fresh [red or green onions], additional [red pepper flakes], and more! Enjoy! Start 1m timer