Quick Chickpea and Spinach Curry
Ingredients
- 1 can (400g) chickpeas, drained and rinsed
- 150g fresh spinach
- 1 can (400ml) coconut milk
- 1 tablespoon curry powder
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon olive or coconut oil
- Salt and pepper to taste
- Lime wedges (optional)
Preparation
In a pan, heat oil and sauté onions and garlic until fragrant.
Add curry powder and sauté for 1 minute.
Pour in coconut milk, stirring to blend with spices.
Add chickpeas and simmer for 5 minutes.
Stir in spinach and cook until wilted.
Season with salt and pepper to taste.
Serve hot, optionally garnished with lime wedges.
