Cape Malay Curry with Chickpeas and Spinach

Ingredients

• 1 15 oz can Chickpeas
• 5 oz Spinach
• 1 medium Onion
• 2 cloves Garlic
• 1 inch Ginger
• 2 tbsp Cape Malay Curry Powder
• 1 13.5 oz can Canned Coconut Milk
• 1 14.5 oz can Diced Tomatoes
• 1/2 cup Vegetable Broth
• 1/2 tsp Salt
• 1/4 tsp Pepper
• 4 cups Cooked Rice

Instructions

1. 1Open the 15 oz can of chickpeas, drain them, and rinse them under cold water. Set the prepared chickpeas aside.
2. 2Peel and finely chop the 1 medium onion. Peel and mince the 2 cloves of garlic. Peel and finely grate the 1 inch of ginger.
3. 3Place a large heavy-bottomed pot or Dutch oven on the stove over medium heat (350°F / 175°C). Add the chopped onion and cook, stirring occasionally, until it is softened and translucent, about 5 minutes.
4. 4Add the minced garlic and grated ginger to the pot. Cook for 1 minute more, stirring constantly, until you can smell their fragrance.
5. 5Stir in the 2 tbsp Cape Malay curry powder. Cook for 1 minute, stirring constantly, until it smells fragrant.
6. 6Pour in the 13.5 oz can of canned coconut milk, the 14.5 oz can of diced tomatoes, and the 1/2 cup of vegetable broth. Add the 1/2 tsp of salt and the 1/4 tsp of pepper. Stir everything together and bring the mixture to a gentle simmer.
7. 7Add the drained and rinsed 15 oz chickpeas to the pot. Stir in the 5 oz of spinach. Continue to cook, stirring occasionally, until the spinach has wilted completely, about 5 minutes.
8. 8Serve the Cape Malay curry over the 4 cups of cooked rice.

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