Coconut Chickpea Spinach Stew

What you need

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 teaspoon curry powder
• 1 can (15 ounces) chickpeas, rinsed and drained
• 1 can (13.5 ounces) coconut milk
• 4 cups fresh spinach
• 1 cup vegetable broth
• Salt to taste
• Fresh cilantro for garnish

The easy way

1. Heat olive oil in a large skillet over medium heat; sauté onion until translucent.
2. Add garlic and curry powder, cooking for 30 seconds until fragrant.
3. Stir in chickpeas, coconut milk, and vegetable broth; bring to a gentle simmer.
4. Add spinach and cook until wilted, about 2-3 minutes; season with salt.
5. Serve over rice or quinoa, garnish with cilantro, and refrigerate leftovers within two hours.

Use your senses. Times are guardrails. Look for the color, texture, and doneness cues in the steps, and refrigerate perishable leftovers promptly.