Heat oil in a medium pot over medium-low heat for approximately 2-3 minutes.

Add onion and sauté for 1 minute to soften them up, then add garlic, cumin seeds, and scotch bonnet pepper and stir to combine. ( Sauté for 2-3 minutes on medium-low heat. Stir as it cooks.

Add curry powder and turmeric (if using) and stir to combine allow to cook (toast) for 2 minutes then add the custom seasoning blend and stir to combine.

Add ginger and stir.

Drain and rinse chickpeas then stir into our curry base. Allow this to simmer for 3 minutes. If you're using dry chickpeas see the cooking directions below.

Next, stir in coconut milk and tomato and increase heat to medium and cook for 2 more minutes.

Reduce heat to medium-low and add spinach. Cover pot and cook spinach until they are wilted 5-6 minutes.

If using frozen spinach, stir to combine making sure they’re submerged in the liquid. Allow spinach to defrost and heat all the way through. Once welted down stir and combine with chickpeas.

Lastly, stir in fresh parsley, all-purpose seasoning, black pepper, and salt. Allow mixture to simmer for 1-minute taste and adjust as necessary.

Remove pot from flame and serve warm.

Give thanks and enjoy!

Rinse and place chickpeas in a large bowl and cover with cold water. Soak for 8 to 12 hours. This is going to reduce the cooking time and, more importantly, make them more digestible. 

Drain water and transfer beans to a medium-sized dutch oven pot or heavy bottom pan and add water. Add enough water to cover the beans. You can also add a few cloves of garlic for flavor. You can also add salt (optional) to taste.

Bring to a boil then reduce to a simmer for about an hour, or until tender. Once cooked, you can store the cooked chickpeas in the fridge for about three days.