Chickpea Curry Stew with Spinach

Prep Time:

15 min

Cook Time:

25 min

Serves:

Makes 4 Cups

Level:

About the Recipe

1 medium onion, finely chopped (1 cup)

1 Yukon gold potato, cut into 1/2-inch cubes (1 cup)

1 tablespoon curry powder

2 teaspoons garlic powder

Dash cayenne pepper

2 cups chopped spinach or kale, with stems

1 1/2 cups cooked chickpeas

1 cup unsweetened, unflavored almond or coconut milk

1/2 of a 15-oz. can diced tomatoes (3/4 cup), undrained

2 tablespoons finely chopped cilantro

2 tablespoons lemon juice

1/2 teaspoon sea salt

1 1/2 cups cooked brown rice or quinoa

In a large saucepan combine the first five ingredients (through cayenne) and 1/4 cup of water. Cook over medium heat for 10 minutes, stirring occassionally. Add greens, chickpeas, milk, and tomatoes. Cook about 5 minutes more or until thickened, stirring occasionally.
Stir in cilantro,lemon juice, and salt. Serve stew over rice/quinoa.
Serve with coconut milk yogurt if desired.