1 Tbsp. coconut oil
1 tsp. curry powder
1 tsp. ground cinnamon
1 tsp. ground turmeric
1/2 tsp. chili powder
1/4 tsp. ground nutmeg
1 large onion, finely chopped
2 cups chopped fresh spinach
1 1/2 cups cooked chickpeas or 1 – 15 ounce can chickpeas, drained
1 medium tomato, chopped
4 cups low sodium organic vegetable broth or water
1 15 oz can coconut milk
1/4 cup cilantro, finely chopped
Heat oil in saucepan over medium high heat. Add curry powder, cinnamon, turmeric, chili powder, nutmeg and onion. Gently stir. Add spinach and cook, stirring occasionally for 2 minutes.
Stir in cooked chickpeas, tomato, broth and coconut milk. Reduce heat to medium-low and simmer for 1 hour, skimming as necessary. Add cilantro and serve.