Ingredients:

• 1 tablespoon olive oil

• 1 onion, finely chopped

• 2 garlic cloves, minced

• 1 tablespoon fresh ginger, minced

• 1 teaspoon ground cumin

• 1 teaspoon ground turmeric

• 1 teaspoon ground coriander

• 1/2 teaspoon ground cinnamon

• 1 can (15 ounces) chickpeas, drained and rinsed

• 1 can (15 ounces) diced tomatoes

• 1/2 cup vegetable broth

• 4 cups fresh spinach, roughly chopped

• 1/4 cup light coconut milk

• Salt and pepper to taste

• Fresh cilantro, chopped for garnish

Directions:

1. In a large skillet, heat olive oil over medium heat. Add onion and cook until softened, about 5 minutes.

2. Add garlic and ginger, cooking for another minute. Stir in cumin, turmeric, coriander, and cinnamon, cooking until fragrant, about 1 minute.

3. Add chickpeas, tomatoes, and vegetable broth. Bring to a simmer and cook for 10 minutes.

4. Stir in spinach and coconut milk. Cook until spinach is wilted and curry is heated through, about 5 minutes. Season with salt and pepper.

5. Garnish with fresh cilantro and serve with brown rice or whole grain naan.

Nutrition Information (per serving):

• Calories: 220

• Fat: 8g

• Protein: 7g

• Carbohydrates: 32g

• Fiber: 8g