Chickpea and Spinach Coconut Curry

Ingredients

• 800 g tinned chickpeas
• 400 ml tinned coconut milk
• 150 g baby spinach
• 3 tbsp tikka masala paste
• 400 g tinned chopped tomatoes
• 1 onion
• 1 tbsp sunflower oil

Method

1. 1

   Finely chop the onion.

2. 2

   Heat the oil in a large saucepan over a medium-high heat. Fry the onion for 3-4 minutes until softened.

3. 3

   Stir in the tikka masala paste and cook for 1 minute until fragrant.

4. 4

   Drain and rinse the chickpeas, then add to the pan with the chopped tomatoes and coconut milk. Season well.

5. 5

   Bring to a simmer and cook for 6-7 minutes, stirring occasionally, until the sauce thickens slightly.

6. 6

   Stir through the spinach until wilted and serve with rice or warm flatbreads.