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.