Tunisian Chickpea and Spinach Curry

Ingredients

• Olive oil (2 tablespoons)
• Onion (1 medium, chopped)
• Garlic (3 cloves, minced)
• Fresh ginger (1 tablespoon, grated)
• Ground cumin (1 teaspoon)
• Ground coriander (1 teaspoon)
• Ground turmeric (1/2 teaspoon)
• Cayenne pepper (1/4 teaspoon (adjust to taste))
• Canned chickpeas (2 (15-ounce) cans, drained and rinsed)
• Canned diced tomatoes (1 (14.5-ounce) can)
• Vegetable broth (2 cups)
• Fresh spinach (4 cups, packed)
• Lemon juice (2 tablespoons)
• Salt (to taste)
• Fresh cilantro (for garnish)

Instructions

1. In a large pot, heat the olive oil over medium heat.
2. Add the chopped onion and sauté until softened, about 5 minutes.
3. Stir in the minced garlic, grated ginger, ground cumin, ground coriander, ground turmeric, and cayenne pepper. Cook for another 2 minutes, stirring constantly to release the spices' aromas.
4. Add the drained and rinsed chickpeas, diced tomatoes (with their juices), and vegetable broth to the pot. Bring the mixture to a simmer and allow it to cook for 15 minutes, letting the flavors meld together.
5. Fold in the fresh spinach and cook until wilted, about 3-4 minutes.
6. Remove from heat and stir in the lemon juice. Season with salt to taste.
7. Serve the curry over cooked rice or with warm naan bread, garnished with fresh cilantro for a burst of color and flavor.