Chickpea curry with spinach

• Chickpeas Si Facile, well rinsed and drained - 2 jars of 500 ml
• Olive oil - 2 tbsp
• Diced onion - 1
• Diced tomatoes - 1 can 796 ml
• Coconut milk - 1 can of 400 ml
• Spinach - 6 cups
• Chopped garlic cloves - 3
• Curry powder - 3 tbsp
• Cumin - 1 tbsp
• Chopped fresh ginger - 1 tsp
• Chopped hot pepper - 1 small (or Tabasco or chili paste of your choice)
• Salt and pepper - to taste
• Fresh coriander - (optional)
• Lime juice - (optional)

Preparation

1. In a large skillet, brown the onion in the oil for a few minutes.
2. Add the tomatoes and coconut milk. Bring to a boil and reduce the heat, stirring a few times.
3. When the mixture has thickened, add the chickpeas, spinach, garlic, curry powder, cumin, ginger, chili, salt and pepper. Mix well.
4. After a few more minutes on medium heat, it's ready!
5. Serve over rice. Add cilantro and lime juice to taste. Enjoy!