This dish pairs perfectly with the GF vegan naan. Its packed with spinach and super healthy protein making it one of the best warming weeknight dinners out there. There are a million ways to make this dish, this is my version! You can kick up the spice by adding more chilies, or make it a bit runnier by adding a bit more veggie stock. This is one of those recipes that you can adjust and make again and again.
Perfect for meal prep, as I swear this gets better the longer it sits!
1 tbsp coconut oil
salt + pepper
2 inch ginger
2 cloves garlic
1 tsp cumin
1 tsp turmeric
1 tbsp garam masala
1 can full fat coconut milk
1/2 cup veggie stock
1 lb spinach
2 cans chickpeas, rinsed
cooked brown rice for serving
in a large saute’ pan, add the coconut oil over medium high heat.
Add the onion and a pinch of salt and pepper. Cook for two minutes until onions are translucent.
Add ginger, garlic, jalapeño, cumin, turmeric and garam masala. Stir well for about a minute to let all of the spices toast up.
Add coconut milk and veggie stock, stir well.
Add spinach and cook for about two minutes until fully wilted.
Blend mixture and pour immediately back into the pan.
Add the chickpeas to the blended spinach mixture and cook for about 5 minutes.
Serve with brown rice and enjoy!