Creamy Coconut Chickpea Stew with Spinach and Lime

Ingredients

• •1 tablespoon olive oil
• •1 medium onion, diced
• •3 cloves garlic, minced
• •1 tablespoon fresh ginger, grated
• •2 teaspoons ground cumin
• •1 teaspoon ground turmeric
• •1 teaspoon smoked paprika
• •1/4 teaspoon crushed red pepper flakes (optional)
• •1 can (14 ounces) diced tomatoes
• •1 can (15 ounces) coconut milk
• •1 can (15 ounces) chickpeas, drained and rinsed
• •2 cups fresh spinach, roughly chopped
• •1 lime, juiced
• •Salt to taste
• •Fresh cilantro for garnish (optional)
• •Cooked rice or naan for serving (optional)

Instructions

1. 1

   Heat the olive oil in a large pot over medium heat.

2. 2

   Add the diced onion and sauté for 3-4 minutes, until softened and translucent.

3. 3

   Stir in the minced garlic and grated ginger, cooking for 1 minute until fragrant.

4. 4

   Add the ground cumin, turmeric, smoked paprika, and crushed red pepper flakes (if using). Stir well to toast the spices for about 30 seconds.

5. 5

   Pour in the diced tomatoes and cook for 3-4 minutes, allowing the flavors to meld.

6. 6

   Stir in the coconut milk and bring the mixture to a simmer.

7. 7

   Add the drained chickpeas, stirring to combine, and let the stew cook for 10-12 minutes, stirring occasionally.

8. 8

   Add the chopped spinach to the pot and cook for 2-3 minutes, until wilted.

9. 9

   Stir in the lime juice and season with salt to taste.

10. 10

    Serve the stew hot, garnished with fresh cilantro if desired. Pair with cooked rice or naan for a heartier meal.