Veganuary Day 6: CHICKPEA & SPINACH CURRY

Cook rice according to package instructions. In a large pan, heat oil over medium heat. Add onions, garlic, and minced ginger. Sauté for 5-7 minutes, stirring occasionally. Add the spices (curry powder, cumin, turmeric, salt, pepper, chili flakes). Stir to combine and cook for another 2 minutes. Add chickpeas, coconut milk, and tomato paste. Stir and cook for another 10 minutes, stirring occasionally. When you have 2-3 minutes left, add in spinach, stir to combine. Let the spinach cook/wilt. Remove from heat and whisk in the tbsp of flour. Let it sit for 5 minutes before serving (this allows it to thicken up!). Serve over the cooked jasmine rice, add a squeeze of lime if desired, cilantro, and pita bread. ENJOY 🤤