Coconut Curry Noodles with Chickpeas and Spinach

Blackstone

½ (12-oz) pkg whole-wheat linguine

1 Tbsp olive oil

1 cup chopped onion

1½ tsp grated fresh ginger

¼ tsp curry powder

¼ tsp salt, ¼ tsp pepper

1 (15.5-oz) can BPA-free chickpeas, drained and rinsed

1 (5-oz) bag organic baby spinach

1 Tbsp lemon juice

1 (13.5-oz) can coconut milk

Cook noodles according to package directions; drain, reserving ¼ cup pasta water.

Heat oil in a Dutch oven over medium heat; add onion and ginger. Sauté 5 minutes or until tender; stir in curry, salt, pepper and chickpeas. Cook 3 minutes or until chickpeas begin to brown; gradually add spinach, and cook until wilted. Stir in lemon juice and coconut milk; cook 3 minutes or until thoroughly heated, adding pasta water if needed to reach desired consistency.

Stir in noodles just before serving.

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