3T coconut oil
1 onion, small dice
2 cloves garlic, smashed and minced
1T ground cumin
2” fresh ginger, grated
1 hot pepper, sliced or chopped
2t mustard seeds
2t curry powder
2-3 tomatoes, diced
2t pink salt
1t black pepper
4c fresh baby spinach- reserve until serving.
1c fresh cilantro, coarsely chopped- reserve until serving.
In a large pot over medium high heat, add the coconut oil, onions, garlic and spiced and sauté until the onions are translucent. Add the chopped tomatoes and the chickpeas. Cover with about 2 cups of water and bring to a boil. Reduce the heat to medium low and the let the mixture cook partially covered until the water has reduced and it looks more like a stew. Just before serving, add the spinach and the cilantro. Serve with Basmati or Jasmine rice or Quinoa.