Chickpea & Spinach Coconut Curry

Ingredients

• 800 g tinned chickpeas
• 400 ml coconut milk
• 150 g spinach
• 400 g tinned chopped tomatoes
• 1 onion
• 3 clove garlic
• 2 tbsp curry powder
• 300 g basmati rice
• 2 tbsp vegetable oil

Method

1. 1

   Soften the chopped onion and garlic in the oil, then stir in the curry powder for 1 minute.

2. 2

   Add the tomatoes, drained chickpeas and coconut milk and simmer for 12-15 minutes.

3. 3

   Stir in the spinach until wilted and season to taste.

4. 4

   Meanwhile cook the rice and serve with the curry.