Ingredients
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1 tablespoon
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1 tablespoon olive oil
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1 clove garlic, minced
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2 cups cooked chickpeas, drained and rinsed
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1 cup whole-fat coconut milk
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1/2 to 1 cups low-sodium vegetable broth
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2 to 3 cups baby spinach
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Salt, to taste
Directions
1.) In a medium saucepan over medium-low heat, add olive oil and garlic and cook for 1 to 2 minutes. Add chickpeas, turmeric blend, coconut milk and vegetable broth. Bring to a boil, then reduce heat and simmer for 10 minutes. Add more water as needed to maintain a good sauce consistency.
2.) Remove from heat and add spinach. Stir, coating spinach with chickpeas and sauce to wilt the spinach. Taste and add salt if desired.
