Coconut Chickpea Curry

Ingredients

• 2 tin chickpeas
• 400 millilitre coconut milk
• 1 tin diced tomatoes
• 1 piece brown onion
• 3 clove garlic
• 1 tablespoon fresh ginger, grated
• 2 tablespoon mild curry powder
• 120 gram baby spinach
• 2 tablespoon vegetable oil
• 2 cup steamed rice, to serve

Instructions

1. 1Dice the onion, crush the garlic and drain and rinse the chickpeas.
2. 2Heat the oil in a large pot over medium heat. Cook the onion for 4 minutes until soft.
3. 3Add the garlic, ginger and curry powder. Stir for 1 minute until fragrant.
4. 4Add the chickpeas, tomatoes and coconut milk. Stir well.
5. 5Simmer for 12 minutes, stirring occasionally, until slightly thickened.
6. 6Stir in the baby spinach and cook for 1 minute until wilted. Season with salt.
7. 7Serve over steamed rice.