Olivia's Chickpea Curry (Vegan)

2 cans chickpeas

2 can coconut milk

1 Tbsp. tahini

2 tsp. garam masala

2 tsp. curry powder

2 tsp. turmeric

1 tsp. ginger powder

1/2 tsp. chili flakes

1 large onion, chopped

3 cloves garlic, minced

veggies of your choice (broccoli, snow peas, peppers, zucchini)

10 ounces fresh baby spinach or other favorite greens (reserve until the end) 

roasted, salted peanuts (opt, for garnishing)

brown basmati or jasmine rice, for serving

1) Heat a large skillet to medium with a little water. 

2) Combine tahini with the little bit of water to "melt" into a thin paste.

3) Add seasonings and stir around until fragrant (not even a minute).

4) Add the chopped onions and minced garlic and cook until golden brown (about a minute).

5) Add the other veggies, harder veggies first, and cook only slightly.

6) Add the chickpeas and the coconut milk. Add salt to taste.

7) Cook for 5 minutes, then add the fresh spinach and cover.

8) After spinach wilts slightly, it is ready to serve.

9) Serve over rice and garnish with peanuts or other roasted nuts.

This recipe is heavily adapted from this delicious original one at gatheringdreams.com.