Vegan Chickpea Curry

1Preparing the Ingredients Chop the onion (1 large), mince the garlic (3 cloves), grate the ginger, and dice the tomatoes (2 medium).

2Cooking the Chickpea Curry 1. Heat olive oil (1 tbsp) in a large pan over medium heat. Add the chopped onion (1 large) and sauté until translucent. 2. Stir in the minced garlic (3 cloves), grated ginger, and diced tomatoes (2 medium). Cook until the tomatoes (2 medium) are soft. 3. Add the cumin (1 tsp), coriander (1 tsp), turmeric (1 tsp), paprika (½ tsp), cinnamon (½ tsp), cayenne pepper (¼ tsp), salt, and pepper. Stir well to combine. 4. Pour in the drained chickpeas, coconut milk (1 can), and vegetable broth (1 cup). Bring to a simmer and cook for about 15-20 minutes. 5. Add the spinach leaves (1 cup) and cook for an additional 5 minutes until wilted. 6. Taste and adjust the seasoning if needed. Remove from heat.

3Serving Serve the vegan chickpea curry hot, garnished with fresh cilantro. Enjoy over steamed rice or with warm naan bread.