2teaspoonsmaple syrup or agave (optional, helps to mellow the acidity of the tomatoes)
2cupscooked chickpeas (or 1 can chickpeas, drained and rinsed)
1 14-ouncecan fire-roasted, diced tomatoes
3-4heaping cups baby spinach
4cupscooked quinoa, brown rice, or millet, for serving
Optional: 1/2 cup non-dairy yogurt
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 two tablespoons of plant-based yogurt, if desired.
Leftover curried chickpeas will keep for up to four days in the fridge, and they can be frozen for up to 1 month.