An easy pantry meal that is healthy and inexpensive.
Cook rice according to package directions and set aside.
Meanwhile, heat olive oil in a pot or small Dutch oven.
Sauté onion until golden and tender.
Add garlic and curry powder and cook for one minute.
Add chickpeas, coconut milk, and honey. Bring to a boil, and reduce to a simmer for about 10-15 minutes.
At the end, stir in a handful or two of spinach and wilt.
Taste and adjust seasonings as desired. Serve over hot rice.
All curry powders are a little different in heat level and taste. You may need to add more to your liking.