This chili builds deep flavor from a base of onion, garlic, and fresh ginger, bloomed with turmeric, curry powder, cumin, and coriander until fragrant, then simmered with diced tomatoes, hearty chickpeas, and creamy coconut milk until thick and velvety. Baby spinach gets stirred in at the end for a pop of color and a fresh, earthy bite, and a squeeze of lime brightens the whole pot right before serving. It's the kind of one-pot meal that tastes even better the next day, ladled into bowls with cilantro and extra lime wedges on the side. Every component here is plant-based from the start, making it a naturally solid choice for a vegetarian table. Serve it with warm bread or rice to soak up every bit of that spiced, coconutty broth.
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Private Selection Italian Extra Virgin Olive Oil
Bertolli Extra Virgin D'Italiia Olive Oil 16.9oz
FIELD DAY OLIVE OIL EXTRA VIRGIN
Olitalia Extra Virgin Olive Oil
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.
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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