Low Sodium Golden Coconut Curry Chickpea Chili

Total time50 min

Prep time15 min

Cook time35 min

Low Sodium Golden Coconut Curry Chickpea Chili

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Ingredients

4 servings

2 tbsp extra virgin olive oil
Private Selection Italian Extra Virgin Olive Oil
Bertolli Extra Virgin D'Italiia Olive Oil 16.9oz
Extra Virgin Olive Oil FIELD DAY OLIVE OIL EXTRA VIRGIN Olitalia Extra Virgin Olive Oil
See all
1 medium yellow onion, finely diced
4 cloves garlic, minced
1 tbsp fresh ginger, peeled and finely grated
1 ½ tsp ground turmeric
1 ½ tsp curry powder
1 tsp ground cumin
½ tsp ground coriander
¼ tsp cayenne pepper
1 can (14.5 oz) diced tomatoes
2 cans (15 oz each) chickpeas, drained and rinsed
1 can (13.5 oz) full-fat coconut milk
1 cup low-sodium vegetable broth
3 cups baby spinach, loosely packed
1 tbsp fresh lime juice
salt and pepper, to taste
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For serving

¼ cup fresh cilantro, roughly chopped (optional)
1 lime, cut into wedges (optional)

Instructions

1
Heat the olive oil in a large pot or Dutch oven over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 5–6 minutes.
2
Add the garlic and ginger and cook, stirring constantly, until fragrant, about 1 minute — watch closely so the garlic does not brown.

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