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A comforting yet vibrant dish, these coconut curry chickpeas are bursting with flavor! Cooked in a creamy coconut milk base with warm spices, you’ll want to serve this delicious vegan dish over rice or with crusty bread.
Heat olive oil in a large skillet over medium heat.
Add chopped onions and sauté until translucent.
Stir in minced garlic and grated ginger, cooking for another minute until fragrant.
Add curry powder and stir well to combine with the onion mixture.
Pour in the coconut milk and vegetable broth, bringing the mixture to a gentle simmer.
Add the canned chickpeas (drained and rinsed) and stir until well coated with the sauce.
Simmer for 10 minutes, allowing the flavors to meld together.
Add fresh spinach and cook until wilted, about 2-3 minutes.
Season with salt, pepper, and lime juice to taste.
Serve hot over rice or with crusty bread. Enjoy!
