Ingredients:

  • 2 tablespoons olive oil (30 ml)
  • 1 medium onion, finely chopped (about 1 cup chopped)
  • 2 cloves garlic, minced (about 2 teaspoons)
  • 1 inch ginger, peeled and grated (about 1 tablespoon)
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon turmeric powder
  • 1/4 teaspoon cayenne pepper (or to taste)
  • 1 (14.5-ounce) can diced tomatoes, undrained (400g)
  • 1 (15-ounce) can chickpeas, rinsed and drained (425g)
  • 1 cup vegetable broth (240 ml)
  • 5 ounces fresh spinach (140g), roughly chopped
  • 1/4 cup fresh cilantro, chopped, for garnish
  • Salt and pepper to taste
  • Lime wedges, for serving (optional)

Instructions:

  1. Heat olive oil in a large skillet or Dutch oven over medium heat. Add onion and cook until softened, about 5 minutes. Stir in garlic and ginger and cook for 1 minute more, until fragrant.
  2. Add cumin, coriander, turmeric, and cayenne pepper to the skillet. Cook, stirring constantly, for 30 seconds, until fragrant.
  3. Pour in diced tomatoes (with juice) and chickpeas. Stir to combine.
  4. Pour in vegetable broth. Bring to a simmer, then reduce heat to low, cover, and cook for 15 minutes, allowing the flavours to meld.
  5. Stir in spinach and cook until wilted, about 2-3 minutes.
  6. Season with salt and pepper to taste. Garnish with fresh cilantro and serve hot with lime wedges (if using).