Golden turmeric and warm cumin bloom in olive oil with onion, garlic, and ginger, building a fragrant base before tomatoes and rich coconut milk turn it into a silky, spiced sauce. Chickpeas simmer right in that sauce until tender and coated in color, then handfuls of baby spinach wilt in for a fresh, verdant finish. A final squeeze of lemon juice brightens the whole pot, and fresh cilantro adds a fragrant lift if you want it. It's a one-pot, plant-powered dinner that's hearty enough to satisfy without any animal products in sight, and it comes together with pantry staples you likely already have on hand. Serve it over rice or with warm bread to soak up every last bit of sauce — this is a genuinely great fit for a vegan table any night of the week.
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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 deep skillet or Dutch oven over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 6–7 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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