Curried Chickpeas with Spinach and Tomatoes

• Vegan
• Gluten free

• Produce

  • 2 15-ounce cans Chickpeas
  • 1 lb Flat-leaf spinach, fresh
  • 4 Garlic cloves
  • 1 tbsp Ginger
  • 1 Jalapeno or fresno chile, red
  • 1 Onion
  • 1 24-ounce can Tomatoes, whole

• Pasta & Grains

  • 1 Flatbread or steamed white rice

• Baking & Spices

  • 1 tsp Chili powder
  • 1 1/2 tsp Curry powder
  • 1 Kosher salt and freshly ground black pepper

• Oils & Vinegars

  • 2 tsp Olive oil

Found on bonappetit.com

Ingredients

• 2 teaspoons olive oil, divided
• 4 garlic cloves, chopped
• 1 red jalapeño or Fresno chile, coarsely chopped
• 1 tablespoon chopped ginger
• 1 pound fresh flat-leaf spinach, tough stems trimmed
• Kosher salt and freshly ground black pepper
• 1 onion, finely chopped
• 1 1/2 teaspoons curry powder
• 1 teaspoon chili powder
• 2 15-ounce cans chickpeas, rinsed
• 1 24-ounce can whole peeled tomatoes
• Flatbread or steamed white rice, for serving