Curry Chicken and Chickpeas

• Gluten free

• Meat

  • 1 lb Chicken breasts, boneless

• Produce

  • 2 cups Baby spinach, fresh
  • 1 14-ounce can Chickpeas
  • 1/2 tsp Ginger, ground
  • 1 Onion, large

• Canned Goods

  • 1 14-ounce can Coconut milk
  • 3 tbsp Red curry paste

• Baking & Spices

  • 1 Pepper

• Oils & Vinegars

  • 2 tbsp Coconut oil or olive oil

• Liquids

  • 2 cups Water

Found on tosimplyinspire.com

Description

Ingredients

• 2 tablespoons coconut oil or olive oil
• 1 lb of boneless chicken breasts
• 1 large onion, chopped
• 3 tablespoons red curry paste
• ½ teaspoon ground ginger
• 1 14-ounce can coconut milk
• 2 cups water
• 1 14-ounce can chickpeas, rinsed and drained
• 2 cups of fresh baby spinach
• Pepper to taste

Directions

• Heat oil in a large pot.
• Add the chicken and onion and cook over medium heat until almost fully cooked and onion is soft.
• Add the curry paste, ginger, coconut milk, and 1 cup of water and stir to combine.
• Bring to a boil and then add the additional cup of water.
• Bring to a boil again and add the drained and rinsed chickpeas.
• Simmer for 20 minutes and then add the spinach.
• Simmer for an additional 10 minutes.
• ENJOY!