A simple and versatile chickpea curry that is veggie-based and can easily be modified to include protein or made vegan with substitutions. This curry is packed with flavor and pairs perfectly with white rice.
1: Heat olive oil in a large skillet over medium heat.
2: Add in broccoli and red onion and sauté until onion has just started to soften, about 2 minutes.
3: Add in garlic and ginger and sauté one minute longer.
4: Add in curry paste, stir well, then deglaze with chicken bone broth, scraping up anything that has stuck to the pan.
5: Stir in coconut milk and mix well until sauce is smooth and no clumps of curry paste remain.
6: Reduce heat to medium-low and mix in garbanzo beans, spinach, and lime juice. Cook until spinach is just wilted.
7: Serve over rice with cilantro and lime wedge for garnish.
