Name: Vegan Chickpea Curry
Prep time: 9 min
Cook time: 21 min
Total time: 30 min
Yield: 6 servings
Ingredients: 1 tbsp olive oil; 1 null yellow onion (diced); 5 cloves garlic (minced); 4 null fresh thyme sprigs; 1 inch fresh ginger (minced or grated); 3 medium globe tomatoes (rough chop); 1 tbsp tomato paste (+ 1 tbsp water); 2 tbsp curry powder; 1 tsp salt (more or less to taste); 0.5 tsp all spice; 0.5 tsp ground ginger; 0.5 tsp ground cumin; 0.5 tsp garam masala; 0.25 tsp turmeric; 0.125 tsp red pepper flakes (more or less to taste); 15 oz can coconut milk (full fat (400ml)); 0.5 cup vegetable stock ((120ml)); 29 oz chickpeas (rinsed and drained (878g)); 2 cups fresh spinach (packed, chopped); null null fresh red or green onions; null null additional red pepper flakes

Instructions

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1

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.
2

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

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.
4

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.
5

Stir in your [2-3 cups fresh spinach] to wilt and gently cook until ready 1 – 2 minutes.
6

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