Cheater Channa Masala

From Cook, Bake, Nibble.

• Ready In: 20 mins
• Serves: 2-3

Ingredients

• 1  tablespoon coconut oil
• 1⁄2 onion, diced
• 2  garlic cloves, minced
• 1  tablespoon curry powder
• 1⁄2 teaspoon cumin
• 1⁄2 teaspoon  coriander
• 1  pinch cayenne
• 1 (19 ounce) can chickpeas, drained and rinced
• 1 (14 ounce) can diced tomatoes, blended
• 1⁄2 cup  cocony milk
• 4  cups  Baby Spinach, chopped
•  sea salt

Directions

1. Heat coconut oil in sautee pan over medium heat. Sautee onion and garlic until translucent. Add spices and toast for 10-20 seconds, stirring constantly. Add drained chickpeas and stir to coat with spices. Add in tomatoes and coconut milk and stir well to combine.
2. Simmer chickpeas in tomato/coconut milk sauce for about 10 minutes until sauce is desirably thickened. Stir in spinach and let wilt. Add sea salt and cayenne to taste. Serve with rice or naan.