Chickpea and Spinach Curry

Introduction: This vegetarian curry is packed with protein and flavor, making it a perfect choice for a healthy and satisfying meal. The creamy chickpeas and tender spinach are cooked in a fragrant blend of spices, creating a hearty and delicious dish that's easy to make and perfect for any night of the week.

Ingredients:

• 2 tablespoons olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 tablespoon grated ginger
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon ground turmeric
• 1/2 teaspoon cayenne pepper
• 2 cans (15 oz) chickpeas, drained and rinsed
• 1 can (14 oz) diced tomatoes
• 1/2 cup vegetable broth
• 1/2 teaspoon salt
• 4 cups fresh spinach leaves
• 1/4 cup chopped fresh cilantro

Instructions:

1. Heat the olive oil in a large skillet over medium heat. Add the onion and cook for 5-7 minutes, until softened and translucent.
2. Add the garlic and ginger and cook for 1-2 minutes, until fragrant. Add the cumin, coriander, turmeric, and cayenne pepper and stir to combine.
3. Add the chickpeas, diced tomatoes, vegetable broth, and salt to the skillet. Bring the mixture to a simmer and cook for 15-20 minutes, until the sauce has thickened.
4. Add the spinach leaves to the skillet and stir until wilted. Cook for an additional 5 minutes, until the spinach is tender.
5. Serve hot, garnished with fresh cilantro. Enjoy!