1 tablespoon olive or coconut oil
1 large Spanish onion, peeled and chopped
3 celery stalks, chopped
2 carrots, scrubbed and diced
2 garlic cloves, peeled and minced
1 tablespoon minced fresh ginger root
2 tablespoons curry powder
1 16 ounce can chickpeas, drained and rinsed
1 16 ounce can coconut milk
2- 3 cups chicken broth
1 pound boneless, skinless chicken breasts or thighs, trimmed and cut into bite size pieces
1 16 ounce bag or box baby spinach
1 – 1 1/2 cups chopped fresh cilantro leaves
1- 2 limes, quartered
1 cup lightly toasted cashews or almonds
Place a large pot over high heat and when it is hot, add the oil. Add the onion, celery, carrots, garlic, and ginger and cook until golden and tender, about 10 minutes.
Add the curry and cook 5 minutes.
Add the chickpeas, coconut milk, and chicken broth and bring the mixture to a boil. Lower the heat to low and add the chicken. Cook until the chicken is cooked through, about 15 minutes.
Add the spinach, a handful at a time, and cook until wilted, about 5 minutes. Add the cilantro and stir well.
Serve right away with a squeeze of lime and a sprinkling of cashews.