Cozy Creamy Tomato Chickpea Skillet

How to make it

1. 1

   Grab a medium skillet or a Dutch oven and warm a little oil over medium heat.

2. 2

   Add the minced garlic to the pan and cook for just a minute until it smells wonderful. Be careful not to let it brown too much.

3. 3

   Pour in the diced tomatoes and the drained, rinsed chickpeas. Stir everything together nicely.

4. 4

   Add the full fat coconut milk and bring the mixture to a gentle simmer. Let it cook for about 10 to 12 minutes, stirring occasionally, allowing the flavors to meld and the sauce to thicken just a little.

5. 5

   Finally, stir in the fresh spinach until it wilts down into the creamy tomato and chickpea mixture. Cook for another 2 to 3 minutes. Season with salt and pepper to your taste and serve warm.