Chickpea and spinach curry

Since I don't eat any dairy products or milk ingredients at all, I have been a bit concerned about my calcium intake. What else can I do to consume more calcium. I did some research and it happens that spinach is a really good source of calcium, so I decided to try new spinach recipes, containing garlic, of course. I made up this recipe today. The recipe is vegan.

Chop one whole onion and three cloves of garlic and sautee them in two teaspoons vegetable oil.


When onion is transparent, add three teaspoons of soy sauce, three teaspoons curry powder, the juice of half a lemon and one tablespoon chopped ginger (I used the one that you buy in a jar and is already chopped). Stir well and cook for about five more minutes.


Add one can of chickpeas semi-drained, and one can chopped tomatoes. Let cook for about 10 minutes to absorb all the flavours.


Finally add one bag baby spinach and stir just until wilted (not more than 2 minutes).


Serve with rice, I used basmati and it was delicious!