Ingredients

• 2 Tbsp. extra-virgin olive oil or coconut oil
• 1/2 yellow onion, finely chopped
• 1 small red bell pepper, thinly sliced
• 3 garlic cloves, minced
• 1 Tbsp. Thai Red Curry Paste
• 1 1/2 tsp. ground turmeric
• 1 tsp. ground ginger
• 1/2 tsp black pepper
• 3 cups fresh baby spinach
• 1 (15-oz.) can chickpeas, drained and rinsed
• 2 cups unsweetened coconut milk
• 2 Tbsp. creamy peanut butter
• 1/2 tsp. salt (or more to taste)
• 1 to 2 Tbsp. fresh lime juice to taste

Instructions 

1. Heat oil in a large skillet over medium. Add onion and bell pepper; cook until soft, about 7 to 8 minutes.
2. Stir in garlic, red curry paste, turmeric, ginger, and black pepper; cook until aromatic, about 2 minutes.
3. Stir in spinach and cook until the greens wilt, about 1 to 2 minutes. Add chickpeas and stir to coat in spices.
4. Add coconut milk, peanut butter, and salt, and bring mixture to a simmer. Gently simmer for 12 to 15 minutes, until the curry sauce thickens.
5. Stir in fresh lime juice just before serving.
6. Spoon chickpea curry over grain of choice and add desired garnishes.