Chickpea Curry In A Hurry - cooking recipe

Ingredients

2 (15 ounce) cans low-sodium chickpeas, drained
1 cup low sodium vegetable broth
2 (15 ounce) cans diced tomatoes
2 tablespoons garlic powder
4 teaspoons curry powder
2/3 cup unsweetened dried shredded coconut
20 ounces frozen chopped spinach

Preparation

In a large saucepan, add all ingredients except spinach.
Bring to boil over high heat, cover and cook over medium heat for 5 minutes.
Add frozen spinach, cover, and continue cooking until the spinach is cooked, about 5 more minutes, stirring frequently.