Creamy Chickpea and Lentil Curry

• ¼ cup water
• 1 large onion
• 1 can chickpeas
• 1 can lentils
• 3-4 medium cloves garlic
• 2 cubes vegetable bouillon
• 1 can coconut milk
• 1¼ cup tomato puree
• 2 cups spinach leaves
• 1 handful cilantro
• 1 tsp maple syrup
• 1 tsp ground ginger
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp ground turmeric
• ½ tsp ground paprika
• ¼ tsp ground cayenne pepper

Preparation

1. 1

   Add ⅛ cup of water to a large non-stick pot over high heat. Once bubbling, add the diced onion and sweat until softened. If the onions become too dry, stir in the remaining ⅛ cup of water.

2. 2

   Incorporate the spices and garlic, cooking for approximately one minute to coat the onions evenly.

3. 3

   Stir in the tomato puree, maple syrup, chickpeas, lentils, vegetable bouillon, and coconut milk. Reduce heat to medium and simmer for 10 minutes with the pot covered.

4. 4

   Fold in the spinach leaves and continue to simmer for an additional two minutes. Remove from heat and serve garnished with chopped cilantro.