Vegan Chickpea Curry with Spinach

Vegan Chickpea Curry with Spinach
  • cans chickpeas
  • coconut milk
  • spinach
  • veggie broth
  • onion
  • seranno pepper
  • tomatoes
  • ginger
  • garlic
  • cumin powder
  • coriander powder
  • agave nectar
  • Garam Masala
  • curry powder
  • turmeric
  • salt


  1. In a saute pan, add onions, minced garlic, grated ginger, and chopped seranno pepper - cook for 3-4 minutes or until the onions turn translucent.

  2. Add in the tomatoes and all the spices - cook for 5-6 minutes until the tomatoes turn soft (add a little bit of water as needed to prevent it from sticking to the pan)
  3. Using a potato masher, start mashing the mixture to create almost a paste like texture. There should be no big tomato or onion pieces remaining.
  4. Add the chickpeas, spinach, and veggie broth - mix well and cook COVERED for 20-25 minutes on low heat
  5. Remove the lid and mix - add in the coconut milk and agave, cook UNCOVERED for an additional 15 minutes.
  6. Vegan Chickpea Curry with SpinachGarnish with cilantro and enjoy :)