🥬 Chickpea and spinach curry

4 servings · prep 15 min · cook 25 min

Ingredients

• 2 tins chickpeas, drained (500 g)
• 300 g fresh spinach
• 400 ml coconut milk
• 1 onion, 3 garlic cloves, 1 piece of ginger
• 2 tbsp tomato paste
• 2 tsp curry powder, 1 tsp cumin, 1/2 tsp chili
• Juice of 1 lemon, salt

Method

1. Soften the onion, then add the garlic and ginger.
2. Add the spices and tomato paste, stir for 1 min.
3. Pour in the chickpeas and coconut milk, simmer 15 min uncovered.
4. Mash a small ladle of chickpeas with a fork: it thickens the sauce without any cream.
5. Add the spinach in handfuls, it wilts in 2 min.
6. Season, add the lemon juice and serve with rice.

Adapted from Cuisine végétarienne

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