Curry Chickpeas
Ingredients:
2 tablespoons coconut oil
1 onion, finely chopped
3 tablespoons No Hurry Curry spice blend
1/2 teaspoon cayenne pepper (optional, for spiciness)
2 cans (15 oz each) chickpeas, drained and rinsed
1 can (13.5 oz) coconut milk
Additional salt and black pepper, to taste
1 large handful fresh baby spinach
1 tablespoon freshly-squeezed lemon juice, plus extra lemon wedges for serving
Fresh cilantro, chopped, for garnish (optional)
Cooked rice or naan, for serving
Instructions:
Saute Aromatics:
In a large skillet or pot, heat coconut oil over medium heat. Add chopped onion and sauté until softened, about 3-4 minutes.
Spices:
Stir in No Hurry Curry spice blend and cayenne pepper (optional). Cook the spices for about 1 minute to release their flavors.
Cook Chickpeas:
Add drained and rinsed chickpeas to the skillet. Mix thoroughly to coat the chickpeas with the aromatic spice mixture.
Pour in Coconut Milk:
Pour in the coconut milk and stir to combine. Bring the mixture to a low simmer.
Simmer and Season:
Allow the curry to simmer for about 15-20 minutes, stirring occasionally, until the flavors meld and the chickpeas are heated through.
Season with salt and black pepper to taste. Adjust the cayenne pepper if more spiciness is desired.
Add the baby spinach and stir until the spinach has wilted.
Season and Serve:
Add the lemon juice and garnish the curry chickpeas with fresh cilantro, if desired.
Serve the curry chickpeas over cooked rice or with naan bread.
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