10-Minute Chickpea and Spinach Curry
Ingredients
- 2 tbsp oil
- 3 garlic cloves (crushed)
- 1 red onion (roughly diced)
- 1 tsp paprika
- 1/2 tsp cayenne pepper
- 1/2 tsp ground coriander
- Pinch of chilli flakes
- 2 tbsp tomato puree
- 2 cans chickpeas (400g x2)
- 200 ml veg stock
- 1 can coconut milk
- 1/2 cup ground almonds (60g)
- 200g spinach
Preparation
Heat a large pot on medium heat with oil, crushed garlic and red onion, and cook down for a minute.
Add all the spices and tomato puree and stir.
Add the drained chickpeas, coconut milk, veg stock, ground almonds, and cook on high heat for 7-8 minutes until it thickens, making sure to stir.
Take off the heat, add in the spinach, and stir until it wilts.
Storage
Keep in a sealed container in the fridge for a couple of days or freeze for later use.
