3 Tbs olive oil
1 onion, chopped
2 cloves garlic, mnced
2 tsp minced fresh ginger root
1 (15 oz) can chickpeas, drained
1 (15 oz) can diced tomtoes
1 (14 oz) can coconut mik
1 sweet potato, cubed
1 Tbsp garam masala
1 tsp ground cumin
1 tsp ground turmeric
1/2 tsp salt
1/4 tsp red chile flakes
1 cup baby spinach
1. Heat oil in a skillet over medium heat and cook onion, garlic, and ginger until softened, about 5 minutes. Add chickpeas, tomatoes, coconut milk, and sweet potato. Bring to a boil, reduce heat to low and simmer until tender, about 15 minutes.
2. Season with garam masala, cumin, turmeric, chile flakes, and salt. Add spinach right before serving.
Serves 6
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