Chickpea Curry

(by Jennifer Leckey)

1 T. coconut oil

2 onions, finely sliced

2 cloves garlic, crushed

1 t. garam marsala

1 t. turmeric

1/2 t. cumin

1 t. ground coriander

2 1/3 c. diced tomatoes, fresh or canned

2 c. coconut milk

1 1/2 c. chickpeas

5 c. spinach

2 large tomatoes, quartered

2 c. cauliflower florets, steamed

1 handful fresh coriander, roughly chopped

Heat the oil in a large pan, and cook onions until soft.

Add garlic and spices, stir to combine, and cook for 2 minutes.

Add diced tomatoes, and simmer for 10 minutes.

Add coconut milk, bring to a boil, and simmer for 10 minutes or until sauce has thickened.

Add chickpeas, spinach, steamed cauliflower, and tomato quarters, and heat through.

Garnish with fresh coriander.

(Read Quality, Not Quantity, the story that accompanies this recipe.)