25-minute chickpea coconut curry

Coconut milk and chickpeas are a curry even when you did not buy a simmer sauce. The spices are the same four that live next to the salt. Spinach wilted in at the end uses a bag that is about to turn.

Ingredients

• 2 cans chickpeas, drained
• 1 can coconut milk
• 1 onion
• 3 cloves garlic
• 1 tbsp ginger
• 1 tsp cumin
• 1/2 tsp turmeric
• 2 tbsp olive oil
• Salt

Lime or lemon at the table if there is one. Frozen peas stirred in for the last two minutes if they are in the freezer.

Method

1. Warm the oil in a pot over medium heat. Chop the onion and cook until soft, about 8 minutes.
2. Stir in the garlic, ginger, cumin, and turmeric until fragrant.
3. Add the drained chickpeas, coconut milk, and salt. Simmer until the sauce thickens and tastes cooked, about 10 minutes.
4. Eat with rice if you have it, or with whatever bread is left.

Why it works in PantryZero

Chickpeas, coconut milk, and spices are long-lived. If they are on the shelf, this is Make Now. Onion and ginger are the fridge items; log them and the grocery list stays quiet.