I have been on an Indian food kick lately and loving everything I have been making! This chickpea curry is super versatile – feel free to use your favorite vegetables and plant based meats . . . I added mushrooms, broccoli, and some brown rice to mine!

Chickpeas are great for you . . . they are a good source of iron/calcium/fiber/protein, help reduce cholesterol, and can lower inflammation/improve immune function. I’m pretty sure I manage to eat chickpeas at least once a week ❤

Ingredients

-Coconut oil

-1 large yellow onion, finely chopped

-2 large garlic cloves, crushed with a garlic press

-2 Tablespoons fresh ginger, grated – or 1 teaspoon ground ginger

-3 Tablespoons curry powder

-1 Cup coconut milk

-2 15 oz cans garbanzo beans, drained & rinsed

-1 package firm or extra firm tofu, cut into cubes

-3 Cups packed baby spinach

-Pink himalayan salt to taste

Directions

-Heat up the coconut oil in a large pot on medium heat

-Add onion, garlic, & ginger, & saute for a few minutes, until the onion is translucent & soft

-Add curry powder, & mix it in well with the rest of the ingredients in the pot. Allow the spices to toast for a minute without letting them stick to the bottom of the pan

-Add the coconut milk & season with salt, mixing well

-Add the rest of the ingredients (except for the spinach), let it come to a boil & reduce heat to a low simmer, 5 – 8 minutes. The coconut milk should be reduced & become a creamy/velvety sauce

-Add the spinach leaves 1 Cup at a time & mix them in right before turning off the heat. They will wilt down very quickly

-Serve hot

Perfect meal prep meal . . . my lunch for the week !

XOXO