This is delicious! Even my boyfriend who isn't a huge fan of Indian food
1 large or 2 small yellow onions
1-2 T canola oil
2 tsp garlic powder
1 T Tandoori spice blend (http://www.mynewroots.org/site/2012/09/whole-roasted-tandoori-cauliflower-with-mint-chutney/)
Salt to taste (about 1/2 - 1 tsp)
Cayenne to taste
Dash of smoked paprika
1 large tomato (garden-fresh or farmers' market preferred!)
1 cans chickpeas
1 can lite coconut milk
1 tsp honey
Saute onions in canola oil until tender and translucent. Add garlic, tandoori spice, salt, and chickpeas. Stir until chickpeas are covered and cooked slightly. Add tomato and stir again until all ingredients are well connected. Add coconut milk and honey and simmer over low heat for an hour, until all ingredients are tender and flavors are absorbed.
Add the spinach and stir over low heat until wilted. Serve immediately over brown rice. It's also great as leftovers, since the flavors have more time to combine and intensify.
