Ingredients
1 large onion, diced
3 cloves garlic, minced
2 tablespoons fresh minced or grated ginger
2 tablespoons mild curry powder
1⁄2 tsp salt (optional)
Several pinches black pepper
1⁄2 tsp fennel seeds
1⁄4 tsp garam masala
1⁄2 tsp ground cumin
1⁄4 tsp cayenne pepper (optional - I did not add this)
1 28-oz can crushed tomatoes
2 15-oz cans garbanzo beans, drained and rinsed
8 ounces spinach, fresh or frozen, or baby kale
1 14-oz can lite coconut milk
2 Tbsp fresh lime juice
Directions
Preheat a 4-quart pot over medium-high heat and add the diced onion. Saute the onion for 5-7
minutes, adding small amounts of water, as needed, to prevent the onions from sticking, until
lightly browned. Add the garlic and ginger and saute until fragrant, about 30 seconds. Add the
curry powder, salt, pepper, fennel seeds, garam masala, cumin, and cayenne pepper, and toss
to coat the onions, letting the spices toast a bit (for a minute or so). Add a small amount of water
in this step, if needed. Add the tomatoes and chickpeas and mix. If using frozen spinach, add it
now. Stir, and cover pot. Allow mixture to simmer for about 10 minutes. If using fresh spinach,
add it after the 10 minutes and continue to simmer for an additional 5 minutes until the spinach
is wilted. Add the coconut milk and heat through. Add the lime juice, then taste for seasoning. It
tastes best if you let it simmer for another 10 minutes or so, but can be served immediately.
Serve as is or over rice or another whole grain.