Creamy Chickpea and Greens Curry

1. Sauté on medium heat 3 chopped cloves garlic, 2 tablespoons fresh ginger chopped, 1 teaspoon fresh turmeric chopped (you may omit if unavailable and add extra 1 teaspoon dry when adding dry spices), and 1/2 diced yellow onion in 1 teaspoon extra virgin olive oil until onions are browning.

2. Add 1 can of organic chickpeas and 4 cups of finely chopped greens of choice, and cook for 2 minutes until all greens have wilted.

3. Add 1 cup plant milk and 2 teaspoons tomato paste, and bring to a boil.

4. Add 1 tablespoon turmeric powder, 1 teaspoon garam masala, 1/2 teaspoon ground cumin, a pinch of crushed red pepper, sea salt, and ground black pepper.

5. Let simmer for 5 minutes and stir well to incorporate all spices.

Notes

1. Serve with jasmine rice and roasted baby bell peppers.

2. Fresh turmeric is optional; if omitted, add an extra teaspoon of turmeric powder with the dry spices.

3. Use preferred greens such as power greens mix or baby spinach.