Spinach and Chickpea Curry

Ingredients

• 1 Tbsp. vegetable oil
• 1 onion, chopped
• 1 tsp. ground coriander
• 1 tsp. ground cumin
• ¼ tsp. red papper flakes
• ¼ tsp. tumeric
• 8oz canned/jar tomatoes
• 1 lb canned or frozen chickpeas
• 1 CSA bag spinach (~8oz)
• 1 lemon wedge

Instructions

1. Heat oil and fry onions until translucent (about 5 min).
2. Add the spiced and cook for 2 more min.
3. Add the tomatoes and chickpeas and simmer for 25 min.
4. Increase the heat to medium and stir in the spinach and squeeze in the fresh lemon juice from the lemon wedge.
5. Serve once spinach has wilted.