Coconut tomato chickpea curry

Instructions

1. 01

   Cook 1 1/2 cups brown basmati rice according to package directions. Keep warm, fluffing or separating it before serving. Meanwhile, heat 1 tablespoon olive oil in a Dutch oven or deep skillet over medium-high.

2. 02

   Combine 1 can (13.5 ounces) light coconut milk, 2 tablespoons mild curry powder, 1 tablespoon lime juice into a smooth sauce. Pat 2 cans (15 ounces each) chickpeas, drained thoroughly dry, then season with half of 1 teaspoon kosher salt and black pepper. Cook the main ingredient until browned or aromatic, 4 to 6 minutes. Add 1 can (14.5 ounces) diced tomatoes and 5 ounces baby spinach and the remaining 1 tablespoon olive oil; cook 3 minutes.

3. 03

   Stir in the sauce and 1 cup water unless broth is already listed. Simmer gently, partially covered, until the chickpeas are tender and the sauce coats the back of a spoon, stirring occasionally and thinning with water if needed.

4. 04

   Season with the remaining salt and pepper. Spoon Coconut tomato chickpea curry over or alongside the prepared base. Finish with 1/2 cup fresh cilantro leaves.