Chickpea Coconut Curry

By charlotteh371

Ingredients

• 1 tbsp olive oil
• 1/2 cup diced yellow onion
• 1/2 cup red sweet pepper
• 3 cloves minced garlic
• 14.5oz undrained diced tomatoes
• 2 tbsp tomato paste
• 1 tsp honey
• 2 tsp cumin
• 1 1/2 tsp smoked paprika
• 1 cup canned coconut milk
• 1 15oz can chickpeas
• 4 cups roughly chopped baby spinach
• 1 cup jasmine rice
• 1/2 cup water
• 1/2 cup coconut mlk
• 2 tbsp lime juice
• cilantro

Preparation

Step 1

in a deep skillet heat 1 tbsp olive oil over medium-high. add 1/2 cup each diced yellow onion and red sweet pepper. saute 5mins. stir in 3 cloves minced garlic, 1 14.5oz can undrained diced tomatoes, 2 tbsp tomato paste, 1 tsp honey, 2 tsp cumin, and 1 1/2 tsp smoked paprika. cook 2 -3 mins. stir in 1 cup canned coconut milk and 15oz can chickpeas. bring to boiling; reduce heat and simmer 15mins, partially covered. stir in 4 cups roughly chopped baby spinach just until wilted. meanwhile cook 1 cup jasmine rice per package directions, replacing 1/2 cup water with 1/2 cup coconut milk. stir in 2 tbsp each lime juice and cilantro.