Chickpea Spinach Curry

Chickpea Spinach Curry
Adaptation from the Pioneer Woman

Ingredients

1 tbsp of of EVOO
1 whole onion, diced fine
Salt and Paper, to taste
4 teaspoons curry powder
2 cloves garlic, minced
1 cup of vegetable stock
1/2 package of frozen spinach
2 cans chickpeas, drained and rinsed
1 can (13.5 ounce) coconut milk
1 tbsp honey
1 tbsp sriracha
1 sweet potato


Instructions

Heat oil in a medium skillet over medium-low heat. Add the onions, seas with salt and pepper and cook for a few minutes, until onions are soft and starting to turn golden. Sprinkle in the curry powder and garlic and stir, cooking for another minute. Pour in vegetable stock and stir to scrap up all the brown bits in the pan. Add spinach and cook for 2 minutes. Add the coconut milk, honey and a squirt of sriracha. Bring to a boil, add chickpeas, reduce the heat, and simmer for 10 minutes. Taste and adjust the seasoning, adding more salt, honey, or sriracha.

Serve over a sweet potato.