Spiced Chickpea & Spinach Curry

Chickpeas have been cultivated around the Mediterranean and Middle East for nine thousand years, turning up everywhere from Roman street food to Indian curries. Here they simmer in coconut milk with a handful of warm spices.

Ingredients

• 2 tbsp coconut oil
• 1 onion, diced
• 4 garlic cloves, minced
• 1 tbsp grated ginger
• 2 tbsp curry powder
• 1 tsp ground turmeric
• 1 can (28 oz) crushed tomatoes
• 2 cans (15 oz) chickpeas, drained
• 1 can (14 oz) coconut milk
• 4 cups spinach
• Salt to taste
• Cilantro and lime to finish

Method

1. Warm the coconut oil and soften the onion for 5 minutes.
2. Add the garlic, ginger, curry powder and turmeric and cook 1 minute until fragrant.
3. Pour in the tomatoes, chickpeas and coconut milk and simmer 15 minutes to thicken.
4. Stir in the spinach until wilted, season with salt, and finish with cilantro and a squeeze of lime.
5. Serve over rice or with warm flatbread.

Featured pantry ingredients

More recipes