20 Minute Chickpea Curry

I love cooking but often don't have much time so the recipes I select or adapt are fairly quick and easy. We eat mostly vegetarian and are always looking for new ways to use the veggies that grow in our garden or show up in our CSA bin. My kids mostly eat "deconstructed" versions of our food (I keep some key components out for their more plain meal).

www.noracooks.com/chickpea-curry/

2 tablespoons olive oil

1 large onion, diced small

3 cloves garlic, minced

2 tablespoons mild curry paste

14 ounce can full fat coconut milk

15 ounce can chickpeas, drained and rinsed

juice from ½ lime

¼ teaspoon salt, plus more to taste

1 teaspoon sugar

¾ cup cherry tomatoes, sliced in half

2 cups baby spinach, sliced into ribbons or thrown in whole

1 cup chopped fresh basil

subheading: For Serving:

4 cups cooked brown or white rice

lime wedges, chopped cilantro

Directions at noracooks.com

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