1 teaspoon cumin
1/2 teaspoon cayenne
1/2 teaspoon salt and pepper
14 oz can chickpeas, drained
1 roma tomato, chopped
1 tablespoon tomato paste
14 oz can coconut milk
6 cups spinach, roughly chopped
Sriracha or chili garlic sauce, to taste
Squeeze of lime
1/4 cup fresh cilantro, chopped
1 cup basmati rice, cooked accordingly
1 bunch kale, chopped and massaged with oil and lemon
Instructions:
In a large skillet, heat a small amount of oil or water. Add diced onion and sauté until translucent, approximately 3-4 minutes. Add minced garlic and ginger, sautéing until fragrant.
Add a splash of water to prevent sticking, then introduce chopped tomato and spices. Stir for 2 minutes until the tomato breaks down.
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