Chickpea and spinach curry

Ingredients

• Chickpeas (cooked)400 g
• Coconut milk (canned)200 ml
• Tomatoes (canned, chopped)400 g
• Spinach150 g
• Onion1 onion · 110 g
• Garlic2 garlic cloves · 6 g
• Ginger (fresh)10 g
• Curry powder10 g
• Olive oil10 ml
• Salt2 g

Method

1. Soften the chopped onion in the oil for 5 minutes, then add the grated garlic and ginger.
2. Stir in the curry powder for 30 seconds.
3. Add the tomatoes, coconut milk, drained chickpeas and salt and simmer for 15 minutes.
4. Stir in the spinach until it wilts.