Chickpea Curry

Ingredients

• 400g canned chickpeas (drained)
• 200ml coconut milk
• 200g crushed tomatoes
• 150g fresh spinach
• 1 onion
• 2 garlic cloves
• 1 piece of fresh ginger (2cm)
• 2 tablespoons curry paste
• 1 tablespoon coconut oil
• Fresh cilantro and basmati rice for serving

Instructions

1. 1Finely dice the onion, garlic and ginger.
2. 2Heat the coconut oil in a large skillet or wok over medium heat. Sauté the onion for 3 minutes until translucent.
3. 3Add the garlic, ginger and curry paste. Cook for 1 minute, stirring constantly.
4. 4Pour in the crushed tomatoes and coconut milk. Bring to a boil, then reduce the heat.
5. 5Add the drained chickpeas and let simmer for 20 minutes over low heat. Stir in the spinach at the end.
6. 6Serve over hot basmati rice, garnished with fresh cilantro.