Chickpea Curry
Chickpea and tomato curry with spinach leaves
Ingredients
- 1 tbsp Coconut Oil
- 1 tin Chickpeas (Drained)
- 1 tin Chopped Tomatoes
- 100 ml Water
- 1 White Onion
- 100 ml Coconut Milk I used light coconut milk
- 2 tsp Garam Masala
- 2 tbsp Medium Curry Powder
- 3 tsp Garlic Powder
- 2 tsp Garam Masala
- 2 tsp Salt
- 100 g Spinach
Instructions
- In a frying pan heat up the coconut oil
- Add the onion and fry for 3 -4 minutes until golden
- Add in the spices and cook for a further minute
- Add in the chickpeas and coat in the onion & spice mixture
- Pour in the coconut milk, chopped tomatoes and water
- Allow the chickpeas to simmer for 10 minutes while the sauce thickens
- Taste and add more salt and pepper as required
- Once the sauce has thickened tear up the spinach and stir it into the dish
- Allow the dish to cook for a further minute while the spinach wilts
- Serve with rice or bread and enjoy!