Ingredients: * 1 large onion * 5 celery sticks * 3-4 garlic cloves minced * 1 tsp cayenne * 1 tsp curry * 1 tsp chili flakes * 1 jar of diced tomatoes (18 oz) * ½ can coconut milk (13.5 oz) * 3 or 4 cups of chickpeas * 2-3 cups of spinach * 1 avocado (optional)
Procedures: 1.Dice up the onions as well as mince the garlic 2. Add water to the bottom of the pot and then add in the onion and garlic and cook for 5 minutes, add water as needed to deglaze the pot 3. Add in the celery and cook for another 3-5 minutes 4. Add into the pot all the condiments and cook for another minute 5. Add in the diced tomatoes and coconut milk, mix well for the flavors to distribute 6. Once all the diced tomatoes and coconut milk are nice and hot add in the precooked chickpeas (how to cook them at home: https://youtu.be/NH7MDzlFOUk )and cook for another 5 minutes 7. Finally add into the pot the spinach and mix it well into the curry, turn of the heat and let sit for 10-15 minutes 8. Serve it up, I like to put it on top of rice and top it with some avocado slice
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