- 3 cups (2 cans) cooked chickpeas, rinsed and drained
- 2 11oz cartons or 1.5 (15oz) cans lite coconut milk*
- 1 15oz can diced tomatoes, undrained
- 2 cups frozen, chopped or leaf spinach
- 1/4 cup PB Fit peanut butter powder (or 1/3 cup peanut butter)
- 2 tbs sriracha or other hot chili sauce**
- 3 tbs agave syrup
- 2 tsp neutral vegetable oil
- 1 1/2 tsp salt
- 1 1/2 tsp ginger powder
- 1/2 tsp onion powder
- 2 rounded tsp curry powder
- In a large pot or Dutch oven, heat the oil over medium heat and add the spices and salt, stirring for 30 seconds or so until fragrant
- Add the chickpeas, coconut milk and tomatoes and stir gently to combine
- Next, add the peanut butter powder, sriracha** and agave syrup
- Add the spinach, stirring occasionally until heated through
- Let the pot simmer for about 5 minutes and taste
- Adjust curry, chili sauce or agave to taste
- Reduce heat to low and simmer for 10 – 15 minutes, stirring ocassionally
- Serve over rice and enjoy!
- * we like using the low fat culinary coconut milk. it is a huge reduction in the fat and we don’t notice any reduction in flavor. Any good culinary coconut milk will work. If you just can’t find any, substitute regular coconut milk and add some corn starch to thicken.
- If you only can find the cans of coconut milk, and don’t care for that leftover half can, simply use it all and toss in a little extra chickpeas and spinach. Then adjust the spice to your taste.
- ** this is a nice low to medium level of heat, but not enough to overwhelm the curry flavor. Use less if you are concerned and test after all ingredients are cooking. Its always easy to add heat – a little tough to remove 🙂