4cupscooked quinoa, brown rice, or millet, for serving
1cupunsweetened, non-dairy yogurt(optional, for serving)
Instructions
First: if you're cooking up a whole grain, bring the grain and water to boil, lower to a simmer, and allow the grain to cook while you're making the curried chickpeas.
Heat the olive oil over medium heat in a medium sized pot or a large skillet. Add the onions and garlic. Cook, stirring frequently, until the onions are soft and clear (about 5 minutes). Add the curry, cumin, coriander, turmeric, and salt; stir to combine.
Add the maple syrup, chickpeas, tomatoes, and tomato past. Use a spoon to break down some of the larger tomato peaces and mix everything well. Simmer, uncovered, for 5 minutes, or until the tomato sauce has thickened. Stir in the baby spinach, cover the chickpeas, and allow the spinach to wilt down. After two minutes or so, stir the mixture well.
Serve the curried chickpeas and spinach over your whole grain. Top with four tablespoons of plant-based yogurt, if desired.
Notes
Leftover curried chickpeas will keep for up to four days in the fridge, and they can be frozen for up to 1 month.