Coconut-Ginger Chickpeas & Tomatoes Recipe

Cooking Directions

• STEP 1.In a large skillet, heat the oil over medium heat.
• STEP 2.Add the onion, garlic, and ginger, and cook until softened and fragrant.
• STEP 3.Add the tomatoes, chickpeas, coconut milk, turmeric, cumin, salt, and pepper.
• STEP 4.Simmer the mixture for 10-15 minutes, until the flavors are well combined and the sauce has thickened slightly.
• STEP 5.Stir in the spinach and cook for an additional 2-3 minutes, until wilted.
• STEP 6.Serve the coconut-ginger chickpeas & tomatoes over rice or with naan bread.

Cooking Tips

• You can adjust the amount of ginger and spices according to your taste preferences.
• If you prefer a spicier dish, you can add a pinch of cayenne pepper or red pepper flakes.
• This dish can be made ahead of time and reheated for a quick and easy meal.

Storage and Serving

• Leftover coconut-ginger chickpeas & tomatoes can be stored in an airtight container in the refrigerator for up to 3 days.
• To reheat, place the dish in a microwave-safe container and heat on high for 2-3 minutes, or until warmed through.
• Serve the coconut-ginger chickpeas & tomatoes over rice or with naan bread for a complete meal.