Ingredients ½ 1× 2× 3×

• 2 cans cooked chickpeas, drained (or 2 cups home-cooked)
• 1 cup light coconut milk
• 1 cup puréed tomatoes and 1 tablespoon tomato paste
• 1 onion, chopped, and 2 garlic cloves, crushed
• 1 tablespoon freshly grated ginger
• 1 tablespoon Indian curry powder, ½ teaspoon turmeric and cumin
• 2 cups fresh spinach leaves
• 1 tablespoon coconut or olive oil and salt

Instructions

1. Heat the oil in a deep pot and cook the onion until pale golden, then add the garlic, ginger, curry powder, turmeric and cumin
2. Stir the spices over low heat for a minute until fragrant
3. Add the tomato paste, puréed tomatoes, chickpeas and salt
4. Pour in the coconut milk and simmer gently for 15 minutes until the sauce thickens
5. Add the spinach and stir for just one minute until it wilts but stays green
6. Turn off the heat, squeeze in half a lemon, ladle into bowls, garnish with coriander and serve warm