Chickpea Veggie Curry

• 2 cans (15 oz each) canned chickpeas, drained and rinsedpantry staple
• 1 can (14.5 oz) canned diced tomatoespantry staple
• 2 carrots, diced
• 1 cup frozen peas
• 2 cups baby spinach
• 1 onion, diced
• 3 cloves garlic, minced
• 1 tsp fresh ginger, grated
• 2 tbsp curry powderpantry staple
• 2 tbsp olive oilpantry staple
• 3 cups cooked rice, for servingpantry staple

Instructions

1. 1

   Heat the olive oil in a large pot over medium heat and sauté the onion until softened, about 5 minutes.

2. 2

   Add the garlic, ginger, and curry powder and cook for 1 minute, until fragrant.

3. 3

   Stir in the chickpeas, diced tomatoes, and carrots. Bring to a simmer and cook for 15 minutes, until the carrots are tender.

4. 4

   Add the peas and spinach and cook for another 3-4 minutes, until the spinach wilts and the peas are heated through.

5. 5

   Season with salt to taste and serve warm over rice.