Ingredients

• 1 tbsp oil
• 1 yellow onion, diced
• 1 red bell pepper, chopped
• 1 red chili pepper, sliced
• 3 garlic cloves, roughly chopped
• 1 tsp chopped fresh ginger
• 1 tbsp smoked paprika
• 1 tsp garam masala
• 1 tsp ground coriander
• 1 tsp ground turmeric
• 1/2 tsp ground cumin
• 2 tbsp almond flour
• 1 28-oz can diced tomatoes
• 1/2 cup vegetable broth
• 1 cup light coconut milk
• 1 15-oz can chickpeas, drained and rinsed
• 2 cups chopped baby spinach
• 1 lemon, cut into wedges for serving
• 1 tbsp chopped fresh cilantro
• Salt and pepper to taste

Preparation

In a large saucepan, heat the oil over medium-high heat. Add the red onion and red pepper and cook until they have softened and begin to brown, about 15 minutes. Add the garlic, ginger, chili and chopped cilantro stalks. Cook until they become fragrant, about 1 minute. Add the spices and ground almonds and cook for another 30 seconds. Add the tomatoes, broth and coconut milk. Using an immersion blender, carefully puree the sauce. Season with salt and pepper to taste. Add the chickpeas and cook for 5 to 10 minutes, or until cooked to your liking. Add the spinach and cook until it has wilted. Garnish with cilantro leaves and lemon wedges.
Serve immediately topped with the cilantro or store in the refrigerator for up to 5 days.