Chickpea and Spinach Curry

Name: Chickpea and Spinach Curry
Total time: 30 min
Yield: 4 servings
Ingredients: 800 g Tinned chickpeas; 200 g Baby spinach; 400 g Tinned chopped tomatoes; 400 ml Coconut milk; 200 g Brown onion; 15 g Garlic; 15 g Fresh ginger; 300 g Basmati rice; 2 tbsp Curry powder; 20 ml Vegetable oil

Two tins, a bag of spinach, and dinner in half an hour.

Serves 4 30 min 20g protein

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Ingredients

Tinned chickpeas800 g
Baby spinach200 g
Tinned chopped tomatoes400 g
Coconut milk400 ml
Brown onion200 g
Garlic15 g
Fresh ginger15 g
Basmati rice300 g
Curry powder2 tbsp
Vegetable oil20 ml

Method

Cook the diced onion in the oil over medium heat for 8 minutes until golden at the edges.
Add the garlic, ginger and curry powder and stir for 1 minute.
Add the tinned tomatoes and coconut milk, bring to a simmer, and cook for 10 minutes.
Stir in the drained chickpeas and simmer for a further 8 minutes, then fold through the spinach until wilted.
Season to taste and serve with the rice.