Vegan Chickpea Curry Stew

runningonrealfood.com

Eric Wysocki

1 white onion, finely chopped

1 tbsp fresh ginger, minced

4 cloves garlic, minced

1 tsp salt

2 tbsp curry powder

2 tsp cumin

1 tsp turmeric

½ tsp crushed red pepper flakes (optional, adds some spice)

1 x 28 oz. can fire-roasted diced tomatoes (if you don’t have fire-roasted, regular is fine)

2 x 19 oz. cans chickpeas, drained and well-rinsed

1 can light coconut milk

1 ½ cups vegetable stock

½ cup uncooked jasmine or basmati rice

1 x 10 oz. bag spinach

2 tbsp fresh lime juice

salt and pepper, to taste

Directions at runningonrealfood.com

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