Chickpea Tomato Spinach Curry

I found this recipe on Shortgirltallorder.com.  I still haven't made it with the nutritional yeast, but want to try it sometime! We eat this at least once a month. It's comes together so quickly and I always have the ingredient on hand.

INGREDIENTS

• 1 tablespoon avocado oil
• 15 oz canned chickpeas 1 ½ cups cooked chickpeas, rinsed and dried
• 1.5 tablespoon curry powder
• 14.5 oz canned coconut milk (I use full-fat coconut milk)
• 14.5 oz canned chopped tomatoes (petite chopped or fire-roasted are great options)
• 2 tablespoon nutritional yeast, optional
• 1.5-2 tablespoon lime juice
• Salt to taste I find curry needs at least 2 teaspoon of salt, but please season to your preference!
• 3 cups spinach loosely packed
• 2 tablespoon fresh cilantro chopped (more to top)

DIRECTIONS

1. Begin by adding the oil to a skillet or large pan and turning on the heat. Once the oil is hot, add in the chickpeas and curry powder. Sauté together for 2-3 minutes to lightly toast the spices.
2. Next, add in the coconut milk, canned tomatoes, nutritional yeast (if using), lime juice, and salt. Stir together to mix and bring to a simmer. Simmer together for about 5-10 minutes, stirring consistently.
3. In the last few minutes add in the fresh spinach and stir. Cook everything together about 1-2 minutes and season with additional salt, pepper, and lime juice to your liking.
4. Remove from the heat and add in the fresh cilantro. Serve immediately over rice or as is with extra fresh cilantro on top. Enjoy!

NOTE: May add precooked chicken if desired