Vegan Portuguese Chickpea and Spinach Curry

Ingredients

• 2 tablespoons Olive Oil
• 1 medium Onion
• 3 cloves Garlic
• 1 tablespoon Ginger
• 2 tablespoons Curry Powder
• 1 teaspoon Turmeric
• 1 teaspoon Cumin
• 1 14.5-ounce can Canned Diced Tomatoes
• 1 15-ounce can Canned Chickpeas
• about 142 g Spinach
• 1 13.5-ounce can Coconut Milk
• 0.5 cup Vegetable Broth
• 0.75 teaspoon Salt
• 0.25 teaspoon Black Pepper
• 4 cups Cooked Rice

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

Instructions

1. 1Heat the 2 tablespoons of Olive Oil in a large, heavy-bottomed pot or Dutch oven over medium heat, which is about 175°C. Add the 1 medium Onion, cut into 1.27 cm pieces, and cook until it looks softened and is a light golden color, about 5 minutes.
2. 2Add the 3 cloves of Garlic, minced, and the 1 tablespoon of Ginger, grated. Cook for 1 minute more, stirring constantly, until you can smell their fragrance.
3. 3Stir in the 2 tablespoons of Curry Powder, 1 teaspoon of Turmeric, and 1 teaspoon of Cumin. Cook for 1 minute more, stirring constantly, until the spices are fragrant.
4. 4Pour in the 1 14.5-ounce can of Canned Diced Tomatoes, undrained. Add the 1 15-ounce can of Canned Chickpeas, drained and rinsed. Stir in the about 142 g of Spinach, 1 13.5-ounce can of Coconut Milk, and 0.5 cup of Vegetable Broth. Season with the 0.75 teaspoon of Salt and 0.25 teaspoon of Black Pepper.
5. 5Bring the entire mixture to a gentle simmer over medium heat, about 175°C. Once it is simmering, reduce the heat to low, cover the pot, and let it cook for 20 to 25 minutes. The sauce should thicken slightly, and the flavors will have blended together.
6. 6Serve the chickpea and spinach curry hot over the 4 cups of Cooked Rice.

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