Chickpea Curry by Feasting At Home

Ingredients

• 1 tbsp coconut oil
• 1 small shallot, chopped
• 4 garlic cloves, minced
• 1 tbsp fresh ginger, minced
• 1/4 jalapeño or serrano chili, diced
• 1 tsp yellow curry powder
• 1 tsp coriander
• 1/2 tsp cumin
• 1/2 tsp ground turmeric
• 1/2 tsp salt
• 2 ounce cans chickpeas, drained
• 14-oz can full-fat coconut milk
• 1/8 tsp cayenne pepper (optional)
• 1 tbsp lime juice
• 2 tsp honey or sugar
• 2 cup spinach

Instructions

1. If using, set jasmine rice to cook.
2. Heat coconut oil in a large skillet over medium heat. Add shallots and sauté for 2 minutes.
3. Add garlic, ginger, jalapeño, yellow curry powder, coriander, cumin, and turmeric. Cook for 1 minute.
4. Add salt, chickpeas, coconut milk, and optional cayenne. Bring to a light simmer and cook for 5-10 minutes.
5. Turn off the heat. Stir in lime juice and honey. Taste and adjust seasonings as needed.
6. Serve over rice and baby spinach. Garnish with fresh cilantro, mint, and a lime wedge.