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Chickpea curry

A vegetarian curry from the cupboard: chickpeas, tomatoes and coconut milk, served with rice.

⏱ 30 min🍽 Serves 4

Ingredients

• 🫘Chickpeas480 g
• 🥫Tinned tomatoes400 g
• •Coconut milk400 ml
• 🧅Onion1
• 🧄Garlic2
• •Curry powder2 tbsp
• •Oil2 tbsp
• •Salt
• 🥬Spinach100 g
• 🍚Rice300 g

Method

1. Chop the onion and garlic, and rinse and drain the chickpeas.
2. Fry the onion in the oil over medium heat for 5 minutes, then the garlic and curry powder for 1 minute.
3. Add the tomatoes and simmer for 5 minutes.
4. Pour in the coconut milk and chickpeas, season and simmer over low heat for 15 minutes.
5. If using spinach, stir it in 2 minutes before the end, just until it wilts.
6. Serve with rice.

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