Chickpea Tikka Masala

• 1/2 tablespoon coconut oil
• 1/2 lb sliced mushrooms
• 1/2 lb chopped carrot
• 5 ounces frozen chopped spinach, thawed and squeezed dry
• 1 teaspoon turmeric
• 1 teaspoon fresh grated ginger
• 1/2 teaspoon black pepper
• 1/2 teaspoon kosher salt
• 4 cups no-salt-added cooked chickpeas, drained and rinsed
• 1 pint curry sauce (Tikka Masala Sauce)
• 1 cup coconut milk

1. Heat coconut oil in a large pot over medium-high heat.
2. Add the mushrooms and carrots and cook, stirring occasionally, until the vegetables soften - about 8 minutes.
3. Add the spinach, turmeric, ginger, pepper and salt. Cook 1 minute.
4. Add chickpeas and Tikka Masala Sauce. Bring to a simmer and cook 5 minutes.
5. Stir in coconut milk and warm through. Serve immediately.

coconut oil, mushrooms, carrot, spinach, turmeric, ginger, black pepper, kosher salt, nosalt, curry sauce, coconut milk

Taken from www.food.com/recipe/chickpea-tikka-masala-534841 (may not work)