Chickpea & Spinach Curry (dairy, nut, tomato/tomatillo free)

• 1 large onion, finely chopped

• 2-3 fresh minced garlic cloves, or jarlic to taste

• 3 tablespoons neutral oil or coconut oil

• 5-6 cups of fresh spinach

• 3 15 oz cans chickpeas

• 1/3 cup of aquafaba (reserved liquid from the chickpea can)

• 1 15 oz can of coconut milk or non-dairy evaporated milk

• 3 tablespoons of your favorite curry seasoning mix

• 1 teaspoon salt

Heat your neutral oil in a large pan or pot, add your onion and cook until translucent. Add your garlic about halfway through the onion cooking time, and cook until browned. Add your curry powder and let it heat through until fragrant.

Wash your spinach, and add to the aromatics in the pot. Cook the spinach down, coating it in the aromatics, before adding the chickpeas, aquafaba, coconut milk or non-dairy evaporated milk, and salt. Combine thoroughly, and bring to a boil, stirring frequently. Reduce heat to a simmer or transfer to a crock pot, and simmer for at least 20 minutes before serving with basmati rice.

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