Coconut Chickpea & Spinach Curry

, 20 min, Serves 1

A quick spiced curry of chickpeas and spinach in coconut milk, served over basmati rice.

prepPut basmati rice on to cook according to packet instructions
1 tsp vegetable oil	Heat oil, cook onion until soft	Add garlic, cook until fragrant	Toast spices 1 min	Stir in tomato paste & water, mix to paste	Add chickpeas, fry 1–2 min until coated	Pour in coconut milk, simmer until thickened	Stir in spinach, cook until wilted
¼ red onion, finely chopped
2 garlic cloves, finely chopped
¼ tbsp cumin
¼ tbsp turmeric
½ tbsp curry powder
1 tbsp tomato paste
100g chickpeas
100 ml coconut milk
50g spinach

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