Curried Chickpea and Spinach Tagine

All I can say is...mmmmm yummy!

Ingredients:
Oil
1 yellow onion
4 cloves garlic, minced
1 tablespoon grated ginger
1/2 cup sun-dried tomatoes, chopped
2 tablespoons lemon juice
1 dash of red pepper flakes
15-ounce can chickpeas, drained
1 bag of baby spinach ( I think it is 6 oz)
14-ounce can coconut milk
Salt, to taste
2 tablespoons curry powder
Quinoa

Directions:
In the tagine, heat the oil at medium-high heat. Add the onion and cook until the onion becomes translucent. Add the garlic, ginger, sun-dried tomatoes, lemon juice and pepper flakes. Cook for three minutes, stirring frequently.
Add the chickpeas and cook for a few minutes until they are warmed through and coated in mixture.
Toss in the spinach. In our tagine we have enough room for the whole bag to fit. Stir and toss until it all wilts down. Add the salt and curry powder. Stir. Pour in the coconut milk. Bring to a simmer then turn down the heat and cook for 10 minutes.
Serve over quinoa.
:)