Coconut Chickpea & Turnip Curry with Spinach & Rice

1 Tablespoon ghee or coconut oil
1 large onion, finely chopped
3 cloves of garlic (or garlic scapes) minced
1 small bunch of turnips, cut into 1/2 inch chunks (about 2 cups worth)
1 teaspoon garam masala
1 1/2 teaspoons curry powder
1/2 teaspoon ground cinnamon
1/2 teaspoon turmeric
1/2 teaspoon ground cumin
1 teaspoon unrefined salt
1 Tablespoon tomato paste
1 (14 ounce) can crushed tomatoes with their juices
2 jars chickpeas (drained)
1 (14 ounce) can full fat coconut milk
1/2 cup water or broth
3 cups finely chopped spinach
Cooked rice for serving

Heat the oil in a large dutch oven over medium high heat. Add the onion and cook, stirring often until translucent. About 5 minutes. Add the garlic, turnips, spices and salt and give everything a good stir. 

Add the tomato paste and continue to cook for about 1 minute, stirring until everything is evenly coated. Pour in the tomatoes, chickpeas and coconut milk and water. Bring the mixture to a low boil. 

Reduce the heat and simmer for 25 minutes. Stir in the spinach and keep on low heat until ready to serve.

Serve with rice and plenty of salt and pepper to taste.

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