Chickpea & Spinach Curry

Nutrition per serving

Ingredients

• Chick Peas
• Baby leaf spinach
• Annalisa Canned Tomatoes
• Onion, mature, brown skinned, peeled, raw
• Roti Garlic
• Ginger, peeled, fresh, raw
• Coconut milk
• vegetable oil
• Ground Cumin
• Coriander, fresh, raw
• Turmeric, dried, ground
• Brown Rice
• Sea Salt
• Pepper, black, ground

Instructions

1. 1.Finely chop the onion and garlic. Grate the ginger, drain and rinse the chickpeas, and wash the spinach if needed.
2. 2.Prepare the basmati rice according to the packet instructions.
3. 3.Heat the vegetable oil in a saucepan over medium heat. Add the onion and cook for 3–4 minutes until softened. Add the garlic and ginger and cook for another 30 seconds.
4. 4.Stir in the cumin, ground coriander and turmeric. Cook for 30 seconds, then add the canned tomatoes and simmer for 3 minutes.
5. 5.Add the chickpeas and coconut milk. Simmer for 8–10 minutes, stirring occasionally. Add the spinach and cook until wilted. Season with salt and black pepper.
6. 6.Spoon the curry over the cooked basmati rice and serve warm.