Chickpea Curry

• 1 teaspoon canola oil
• 1 small sweet onion, diced
• 1 tablespoon minced fresh ginger
• 1 clove garlic, minced
• 1 teaspoon ground cumin
• 1/2 teaspoon tumeric
• 1/8 teaspoon cayenne pepper
• 4 cups fresh spinach
• 1 19 ounce can chickpeas, drained and rinsed
• 1/2 cup coconut milk
• 1/2 cup plain non-fat yogurt
• 1/2 cup seeded and diced cucumber
• 1 tablespoon chopped fresh mint
• 1 tablespoon fresh lemon juice

1. Cook onion in hot oil in a large non-stick skillet over medium heat 8 minutes; add ginger and garlic and cook 1 minute. Stir in cumin and next 2 ingredients; cook 1 minute. Stir in spinach and cook until liquid evaporates, about 4 minutes. Stir in chickpeas and coconut milk; let simmer over medium heat for 5 minutes.
2. Stir together yogurt and next 3 ingredients. Top each serving with 1/4 cup yogurt mixture.

canola oil, sweet onion, fresh ginger, clove garlic, ground cumin, tumeric, cayenne pepper, fresh spinach, chickpeas, coconut milk, yogurt, cucumber, fresh mint, lemon juice

Taken from food52.com/recipes/33639-chickpea-curry (may not work)