Chickpea Curry

In a large pot, heat the coconut oil over medium-low heat. Add the onion and sauté until translucent (8–9 minutes). Then add the garlic and curry powder and sauté for another 2–3 minutes (still over medium-low heat). Subsequently, pour in the broth and cook over medium to high heat until the broth reduces by ½ (approx. 15 minutes).

Then drain the chickpeas and add them to the pot, pour in the coconut milk, season with salt and pepper, and cook for another 9–10 minutes over medium heat until the mixture thickens.

After cooking, remove the pot from the heat and add the spinach and lime juice to the curry.