Coconut Chickpea Curry

 2 Tbsp EVOO
1 yellow onion, chopped
3 cloves minced garlic
1 Tbsp minced ginger
2 Tbsp thai red curry paste
1 can (14 oz) can unsweetened coconut milk, shaken well
1 cup vegetable broth
1/2 tsp salt
2 (15 oz each) cans chickpeas, rinsed and drained
5 oz baby spinach, rinsed
1 Tbsp lime juice
2 cups cooked rice
1/2 cup coarsely chopped crunchy roasted edamame, sea salt or sriracha flavored (The Only Bean brand is what I use) **substitutes - toasted cashews, toasted peanuts, toasted almonds
Toppings:  chopped fresh cilantro, lime wedges, toasted naan

Heat oil in large skillet.  Cook onion, stirring frequently, until softened, about 4 minutes.  Add garlic and ginger to skillet; cook, stirring constantly, until fragrant, about 1 minute.  Add curry paste; cook, stirring constantly, until slightly darkened and vegetables are coated, about 1 minute.  Stir in coconut milk, broth and salt.  Increase heat to med-high and bring to a boil.  Stir in chickpeas.  Reduce heat to medium and simmer, stirring occasionally, until slightly thickened, 15-20 minutes.  Remove from heat and add spinach; stir until wilted, about 1 minute.  Stir in lime juice.  Divide rice among 4 bowls; spoon curry over rice and sprinkle with edamame, cilantro and serve with lime wedges and naan.

Serves 4