California Chickpea Spinach Curry

Beans and greens are very important to a Vegan diet. If you love curry (found in the spice section), this recipe will become one of your favorites! Keeping it Vegan, coconut milk is used in this recipe instead of cream and butter! The aroma from this dish will make your mouth water!

1 T extra virgin olive oil (or canola oil)

1 T Vegan shortening

1 t ground cardamom

1 t ground cinnamon

1 T curry powder

1/2 t ground cumin

1 - 1/2 c onion, finely chopped

5 garlic cloves, minced

2 T fresh ginger root, grated (or 1 t ground ginger)

Fresh cracked black pepper to taste

1 - 15 oz can chickpeas (Eden Organic No Salt Added)

1 - 14.5 oz can diced tomatoes (Trader Joe's Organic Diced and No Salt Added)

1/2 c coconut milk

1 lb baby spinach leaves (this sounds like a lot, but it wilts)

*Add the juice from 1 - 20 oz can of pineapple chunks, if using pineapple as one of your toppings!

Over medium heat, in a large frying pan add extra virgin olive oil and shortening. Add cardamom, cinnamon, curry and cumin. Stir for a minute. Add onion and cook until tender 4-5 min. Add garlic, ginger, and pepper, cook 1 more minute. Add chickpeas, tomatoes and coconut milk. Bring to a boil, reduce heat, cover and let simmer for approx. 10 min. or until chickpeas are tender. Add spinach and cook for 1-2 min., until spinach is wilted. This is good served over brown rice. 4 - 6 servings.

*Toppings: pineapple chunks, cashews or peanuts, shredded or flaked coconut and chutney.