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Coconut Spinach Chickpeas

Rachel Meltzer Warren MS, RDN, http://www.smartgirlveg.com/

Coconut Spinach Chickpeas


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In a medium saucepan, heat the oil over a medium flame. Sauté the onion until translucent. Add the garlic, curry powder, and red pepper flakes, and sauté for 1 minute. Mix the diced tomatoes and cook for 3 to 5 minutes, or until hot. Add the spinach, chickpeas, coconut milk, and salt and bring to a simmer. Reduce heat and cook for about 10 minutes.