This is by far one of my favorite recipes to make! I am not one of those food bloggers who write long posts (or read long posts) in order to just get cooking! So I will keep this one short and sweet, so that you can quickly head to your grocery store, grab the ingredients, and start cooking in your kitchen!
This recipe is gluten free, soy free, dairy free, vegan, and plant-based. This is a crowd-pleasing recipe as it caters to a large audience, especially those who have certain GI intolerances to food. In addition, I have included many medicinal herbs and spices such as garlic, ginger, cayenne pepper, cumin, and turmeric! Not only is this recipe satisfying to your soul, but it is also healing to your body because of all the fresh and pure ingredients. Well, enough talking (or reading), let's get cooking!
FUN FACT - I did a cooking class for Women's Health Magazine using this exact recipe! Check out the replay of our class by visiting this link https://www.instagram.com/tv/CEAZ7qIHL20/?utm_source=ig_web_button_share_sheet
• 2 tablespoons olive oil • 1 medium yellow onion, finely chopped • 3 garlic cloves, minced • 1 tablespoon grated ginger • 1/2 teaspoon of cayenne pepper • 2 teaspoons paprika • 2 teaspoons on turmeric • 1 teaspoon ground cumin
• 1 can chickpeas, drained & rinsed • 1 cup canned dice tomatoes • ½ -1 cup coconut milk • 12 ounces baby spinach • ¼ cup chopped cilantro leaves • Salt & pepper to taste
1. Heat olive oil in a large saucepan over medium heat. 2. Add onion and sauté until tender; about 5 minutes. Add cumin, cayenne pepper, and paprika until fragrant; about 1 minute 3. Add garlic and ginger until fragrant; about 2 minutes. Add diced tomatoes. Stir. 4. Add chickpeas; cook for 1 minute. Add ½ can coconut milk. Reduce pan to medium low and simmer for 20 minutes. 5. Season with a pinch of salt and pepper to taste. Taste to see if you’d like more coconut milk for creaminess. 6. Add spinach. Stir to combine. Simmer until spinach is wilted. 7. Season with additional salt and pepper to taste. Garnish with cilantro.