2 tablespoons extra virgin olive oil
1 medium yellow onion, diced
3 cloves garlic, minced
2 teaspoons curry powder
1 pound baby spinach leaves
1/4 cup vegetable stock or water
2 (15 ounce) cans chickpeas, drained and rinsed
1 (13.5 ounce) can coconut milk
1 tablespoon agave nectar
pinch cayenne pepper
Salt and pepper to taste
In a large skillet, heat the olive oil over medium-high heat.
Add the onion and cook, stirring often, until golden brown, about 10 minutes.
Add the garlic and curry powder and cook until fragrant, about 1 minute.
Add the spinach by the handful, waiting for the spinach to wilt before introducing more as space allows. Continue adding until all the spinach is wilted in the pan.
Add the vegetable stock or water and stir to scrape up any brown bits at the bottom of the pan.
Add the chickpeas, coconut milk, agave nectar, and cayenne pepper. Bring the mixture to a boil before reducing to a simmer.
Simmer for 10 minutes, until the mixture has thickened and warmed through.
Season with salt and pepper to taste.