Coconut chickpea curry

• 2 cans chickpeas (15 oz), drained
• 1 can coconut milk (13.5 oz)
• 1 can diced tomatoes (15 oz)
• 1 large onion, diced
• 4 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 2 tbsp curry powder
• 4 cups spinach
• 2 cups long-grain rice, dry
• 1 tbsp olive oil
• salt

About $10.80 for 6 servings.

None of the nine major allergens in the ingredients as listed. Packaged foods vary, so check the labels of what you buy.

1. Start the rice following the packet.
2. Heat the oil in a deep pan. Cook the onion for 5 minutes, then add the garlic and ginger for 1 minute.
3. Stir in the curry powder for 30 seconds.
4. Add the tomatoes, coconut milk and chickpeas. Simmer for 15 minutes.
5. Stir in the spinach until wilted. Season with salt.
6. Portion the rice and curry into 6 containers.