Chickpea and spinach curry

Ingredients

• Pre-cooked chickpeas (drained weight)480 g
• Fresh baby spinach200 g
• Canned coconut milk (min. 60% coconut)400 ml
• Canned peeled tomatoes400 g
• Yellow onion100 g
• Curry powder (Madras or mild)20 g
• Fresh ginger root15 g
• Garlic2 cloves
• Extra virgin olive oil30 ml
• Fine salt6 g
• Lime juice15 ml

Allergens

None of the 14 main allergens in the ingredients.
May contain traces of: Mustard.

Method

1. Prepare the base: finely chop the onion and garlic, and grate the peeled fresh ginger.
2. In a large pan, heat the extra virgin olive oil and sauté the onion over low heat for about 5-6 minutes until translucent.
3. Add the ginger, garlic, and curry powder; toast the spices for 2 minutes while stirring constantly to activate the essential oils.
4. Add the peeled tomatoes, crushing them with a wooden spoon, and cook over medium heat for 5 minutes.
5. Rinse the chickpeas thoroughly under running water, drain them, and add them to the pan along with the coconut milk.
6. Bring to a gentle simmer, then reduce heat and simmer uncovered for about 15 minutes, or until the sauce reaches a creamy consistency.
7. Stir in the fresh spinach and salt; mix gently until the leaves have wilted (about 2 minutes).
8. Turn off the heat, finish with lime juice to balance the acidity, and serve immediately.