Ingredients

• 1 tablespoon olive oil
• 1 yellow onion, diced
• 5 garlic cloves, minced
• 4 fresh thyme sprigs
• 1 inch fresh ginger, minced or grated
• 3 medium tomatoes, chopped
• 1 tablespoon tomato paste and 1 tablespoon water
• 2 tablespoons curry powder
• 1 teaspoon salt
• 1/2 teaspoon Allspice
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground cumin
• 1/2 teaspoon garam masala
• 1/4 teaspoon turmeric
• 1/8 teaspoon red pepper flakes (more or less to taste)
• 15 ounce can coconut milk, full fat
• 1/2 cup vegetable stock
• 29 ounces chickpeas, rinsed and drained
• 2-3 cups fresh spinach, packed and chopped

Directions

1. In a large skillet with high walls, add oil over medium heat.  Add onion and cook until softened.  Toss in garlic, thyme and ginger to cook for an additional minute.
2. Add chopped tomatoes and cook for a few minutes to soften.  Push down on them to help break apart.
3. Mix together tomato paste and water and add in with all the spices (from curry powder to red pepper flakes) and stir to combine.  Add a little oil if needed to help create paste-like mixture.
4. Stir in coconut milk and stock until mixture is well combined.  Add in chickpeas and bring to a simmer.  Allow curry to simmer for 20-25 minutes to reduce and become creamy.
5. Stir in your spinach to wilt and gently cook until ready for 1-2 minutes.
6. Serve with rice, naan, quinoa, etc. and top with fresh red or green onions, and additional red flakes.  Enjoy!
7. Serve immediately.