Caribbean Spiced Chickpea and Vegetable Curry

Ingredients

• 2 cans Chickpeas
• 2 tbsp Coconut oil
• 1 medium Onion
• 3 cloves Garlic
• 1 tbsp Ginger
• 2 tbsp Curry powder
• 1 tsp Turmeric
• 1 tsp Cumin
• 1.5 cups Vegetable broth
• 1 can Diced tomatoes
• about 142 g Spinach
• 1 medium Sweet potato
• 0.5 tsp Salt
• 0.25 tsp Black pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Place a large heavy-bottomed pot over medium heat (176.7°C/175°C). Add the 2 tablespoons of coconut oil. Once shimmering, add the 1 medium onion, 3 cloves garlic, and 1 tablespoon ginger. Cook, stirring often, until the onion is softened and translucent, about 5-7 minutes.
2. 2Add the 2 tablespoons of curry powder, 1 teaspoon turmeric, and 1 teaspoon cumin to the pot. Stir constantly for 1 minute until the spices are very fragrant.
3. 3Pour in the 1.5 cups of vegetable broth and the 1 can of diced tomatoes. Add the 1 medium sweet potato, peeled and cut into 2.54 cm cubes. Stir everything together and bring the mixture to a gentle simmer.
4. 4Once simmering, add the 2 cans of chickpeas (drained and rinsed) and the about 142 g of spinach. Stir to combine. Continue to simmer gently, uncovered, until the sweet potatoes are fork-tender and the spinach has wilted completely, about 15-20 minutes.
5. 5Stir in the 0.5 teaspoon salt and 0.25 teaspoon black pepper. Taste and add more salt or pepper if desired.
6. 6Serve the Caribbean Spiced Chickpea and Vegetable Curry hot, ideally over cooked rice.

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