Chickpea and Spinach Curry

Ingredients

• 1 tbsp of coconut oil or vegetable oil
• 1 medium onion, chopped
• 2 cloves of garlic, chopped
• 1 piece of fresh ginger (about 2 cm), grated
• 1 tbsp. ground cumin
• 1 tbsp. ground coriander
• 1/2 tsp. ground turmeric
• 1/4 tsp cayenne pepper (adjust to taste)
• 1 can (400g) crushed tomatoes
• 1 can (400ml) coconut milk
• 1 can (400g) chickpeas, rinsed and drained
• 200g fresh spinach
• Salt and pepper freshly ground black to taste
• Chopped fresh cilantro, for garnish (optional)
• Cooked basmati rice, to serve

Preparation steps

1. In a large saucepan or Dutch oven, heat the oil over medium heat. Add the chopped onion and fry for 5-7 minutes until translucent and lightly browned.
2. Add the chopped garlic and grated ginger. Sauté for 1 minute until fragrant.
3. Incorporate cumin, coriander, turmeric and cayenne pepper. Cook for 30 seconds, stirring constantly, until the spices are fragrant.
4. Add the crushed tomatoes and coconut milk. Mix well and bring to a boil. Reduce the heat, cover and simmer for 10 minutes for the flavors to blend.
5. Add the rinsed and drained chickpeas. Continue to simmer for 5 minutes.
6. Stir in handfuls of fresh spinach, stirring until wilted. Season with salt and pepper to taste.
7. Serve hot with cooked basmati rice and garnish with chopped fresh cilantro if desired.