Coconut Chickpea Curry

Ingredients

• 2 cans (400g each) chickpeas, drained
• 1 can (400ml) light coconut milk
• 1 onion, diced
• 3 garlic cloves, minced
• 1 tbsp grated ginger
• 2 tbsp tomato paste
• 2 tsp curry powder, 1 tsp cumin, 1/2 tsp turmeric
• 200g baby spinach
• 1 tbsp olive oil
• 150g basmati rice (dry, for serving)
• Salt and pepper

Instructions

1. 1

   Heat oil, sauté onion 5 minutes, then add garlic and ginger.

2. 2

   Stir in tomato paste and spices, cook 1 minute.

3. 3

   Add chickpeas and coconut milk, simmer 15 minutes.

4. 4

   Fold in spinach until wilted. Season and serve over cooked rice.

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