Chickpea & Spinach Curry

Ingredients

• 1 cup dried chickpeas, Cooked in Instant Pot (no-soak: 40-45 min, soaked: 12-15 min)
• 1 small onion, Diced
• 2 cloves garlic, Minced
  Swap forgarlic (as written)jarred minced garlic
• 1 inch piece ginger, Grated
• 1 tsp cumin
• 1 tsp turmeric
• 1 tsp paprika
• ⅓–¾ tsp cayenne pepperMedium
  Swap forcayenne pepper (as written)dried habanero powder
• ⅓–¾ tsp red pepper flakesMedium
• ½ tsp garam masala
• 1 can diced tomatoes, or 2 fresh tomatoes, chopped
• ½ cup coconut milk
• ½ cup water or vegetable broth
• 1 tbsp soy sauce
• 2 cups fresh spinach, or 1 cup frozen
• ½ tsp black pepper
• ⅓–¾ tbsp sriracha, Stirred in at the endMedium

Steps

1. 1.Sauté the diced onion (1 small) in a pan over medium heat for 3 minutes until soft, adding a splash of water if it sticks.
2. 2.Add 2 cloves garlic and the grated ginger (1 inch piece), cooking another minute.
3. 3.Stir in 1 tsp cumin, 1 tsp turmeric, 1 tsp paprika, ⅓–¾ tsp cayenne pepper, ⅓–¾ tsp red pepper flakes and ½ tsp garam masala. Cook 30 seconds until fragrant.
4. 4.Add the diced tomatoes (1 can) and simmer 3–4 minutes.
5. 5.Stir in the cooked chickpeas (from 1 cup dried), ½ cup coconut milk and ½ cup water or broth. Simmer 10 minutes.
6. 6.Add 2 cups spinach and cook until wilted, about 2 minutes.
7. 7.Stir in 1 tbsp soy sauce, ½ tsp black pepper and ⅓–¾ tbsp sriracha at the end. Taste and adjust.
8. 8.Serve as is or over brown rice.