Vegan Coconut Chickpea Curry

Ingredients

• 2 teaspoons avocado oil or canola oil
• 1 cup chopped onion
• 1 cup diced bell pepper
• 1 medium zucchini, halved and sliced
• 1 (15 ounce) can chickpeas, drained and rinsed
• 1 ½ cups coconut curry simmer sauce (see Tip)
• ½ cup vegetable broth
• 4 cups baby spinach
• 2 cups precooked brown rice, heated according to package instructions

Directions

1. Heat oil in a large skillet over medium-high heat. Add onion, pepper and zucchini; cook, stirring often, until the vegetables begin to brown, 5 to 6 minutes.
2. Add chickpeas, simmer sauce and broth and bring to a simmer, stirring. Reduce heat to medium-low and simmer until the vegetables are tender, 4 to 6 minutes. Stir in spinach just before serving. Serve over rice.