Ingredients & Substitutes

Instructions

1. 1

   Heat 2 tablespoons of olive oil in a large skillet or pan over medium-high heat.

2. 2

   Add 1 medium red onion, sliced, and cook for 3-4 minutes until softened.

3. 3

   Stir in 3 cloves of minced garlic, 1 large sliced red bell pepper, and 1 medium zucchini cut into half-moon slices, continuing to stir-fry for 5-7 minutes until vegetables are tender-crisp.

4. 4

   Mix in 1 teaspoon of ground cumin, 1 teaspoon of ground coriander, 0.5 teaspoon of ground turmeric, 0.5 teaspoon of paprika, 0.5 teaspoon of salt, and 0.25 teaspoon of black pepper, and cook for 1 minute until fragrant.

5. 5

   Pour in 1 can (13.5 ounces) of full-fat coconut milk and 1 can (15 ounces) of rinsed and drained chickpeas, bringing the mixture to a gentle simmer and cooking for 5 minutes to allow flavors to meld.

6. 6

   Stir in 3 cups of fresh packed spinach and cook until wilted, approximately 2-3 minutes.

7. 7

   Remove the skillet from the heat, then gently fold in 0.25 cup of chopped fresh parsley and 2 tablespoons of freshly squeezed lemon juice before serving.