A delicious one pot wonder of a meal.
3 tablespoon coconut oil OR olive oil
1 large yellow onion, peeled and finely diced
1 teaspoon kosher salt
3 sticks celery, finely chopped
4 cloves garlic, minced
1 tablespoon fresh ginger, grated
1 teaspoon cumin
1 teaspoon curry powder OR garam masala
1 teaspoon ground coriander
1 teaspoon ground turmeric
1, 15 oz cans chickpeas, drained and rinsed
1, 28 oz can crushed tomatoes
1, 15 oz can full fat coconut milk
1 cup best quality vegetable stock
2 cups baby spinach or baby kale
Fresh cilantro and vegan sour cream for serving
Heat the oil in a large saucepan or Dutch oven. Add the onion, sprinkle over the kosher salt and cook on a medium/low heat until translucent, about 15 minutes.
Sprinkle over the spices, fresh ginger, cumin, curry powder OR garam masala, coriander and turmeric. Stir well.
Add the celery and garlic, cook for a further 3 minutes taking care not to burn the garlic.
Add the chickpeas, combine well making sure the chickpeas are coated in the spices.
Pour in the crushed tomatoes, coconut milk and vegetable stock. Bring to the boil, turn down to a simmer and partially cover the pot. Allow to simmer away for at least 35-40 minutes. Stir occasionally.
Scatter the baby spinach or baby kale into the pot, they will wilt in the heat of the liquid. Stir to combine.
Remove from heat, garnish with plenty of fresh cilantro and a swirl of vegan sour cream if desired.