Chickpea and Spinach Curry Recipe
Ingredients
- 2 tins chickpeas, drained and rinsed
- 1 tin coconut milk
- 150g tomato passata
- 2 heaped tbsp tikka curry powder
- 1 heaped tsp cumin
- 1 tsp turmeric
- 1 tsp mixed herbs
- a large handful of spinach .
Preparation
Fry the onion in a pan for five minutes
Add the garlic to the pan and fry for another minute
Add the chickpeas and spices to the bowl and mix in
Scoop the coconut cream (the white coconut bit) from the tin of coconut milk and pop in the on. Add the tomato passata and mix in. Leave to simmer for ten minutes or until the sauce has thickened up
Just before serving add the spinach and mix in. Serve with rice or naans or both
