Simple Curried Chickpea and Spinach Skillet

Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 shallot diced about ¼ cup
• 2 cloves garlic minced
• 1 tablespoon minced ginger
• Salt and pepper to taste
• 1 ½ tablespoons yellow curry powder
• ¼ cup water or low-sodium vegetable broth
• 5 ounces fresh or frozen spinach
• 1 15- ounce can tomato sauce
• 1 15- ounce can chickpeas drained and rinsed

Instructions

• In a large skillet over medium heat, add the olive oil. Once the oil is hot, add the shallot, garlic, ginger, and a pinch of salt and pepper. Cook for 2-3 minutes, stirring occasionally, until the shallot is soft.
• Next, stir in the curry powder and cook for 30 seconds. Add in the water or broth, spinach, and another pinch of salt and pepper. Cook for 3 minutes, or until the spinach has wilted.
• Finally, stir in the tomato sauce and chickpeas. Cook for 5 minutes, or until the mixture is nice and hot. Taste and adjust seasonings as needed. Enjoy immediately. Store leftovers in an airtight container in the fridge for up to 7 days.