Chickpea curry (2/10)

Sauté diced onions, garlic, and ginger in a pan. Add curry powder, turmeric, and cumin. Stir in a can of chickpeas (drained and rinsed) and a can of coconut milk. Simmer for about 15 minutes, then add a handful of spinach if you have it. Serve over rice.

Estimated cost per serving: $1.50