Coconut chickpea curry

Ingredients

• 2 cans chickpeas
• 1 can coconut milk
• 1 can diced tomatoes
• 1 yellow onion
• 3 cloves garlic
• 1 tbsp fresh ginger
• 5 oz baby spinach
• 1½ cups basmati rice
• 2 tbsp curry powder
• 1 tbsp vegetable oil

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Method

1. Start the rice. Soften the chopped onion in oil 5 minutes; add garlic, ginger and curry powder for 1 minute.
2. Add tomatoes, coconut milk and drained chickpeas. Simmer 15 minutes.
3. Stir in spinach until wilted and season well with salt.
4. Serve over rice.

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