Coconut Chickpea Curry

• 2 tbsp neutral oil
• 1 onion, finely chopped
• 3 cloves garlic, grated
• 1 tbsp fresh ginger, grated
• 2 tbsp curry powder
• 1 tsp ground cumin
• 1 can (400 g) chopped tomatoes
• 1 can (400 ml) coconut milk
• 2 cans (400 g each) chickpeas, drained
• 2 large handfuls spinach
• Juice of 1 lime
• Salt, to taste
• Cilantro and cooked rice, to serve

Method

1. 01Heat the oil in a large pot over medium heat. Add the onion with a pinch of salt and cook for 8 minutes, stirring now and then, until soft and golden.
2. 02Add the garlic, ginger, curry powder and cumin. Stir for 1 minute until fragrant.
3. 03Pour in the tomatoes and coconut milk, then add the chickpeas. Bring to a gentle simmer.
4. 04Simmer uncovered for 15 minutes, stirring occasionally, until thickened.
5. 05Stir in the spinach until wilted, then add the lime juice. Taste and season with salt.
6. 06Serve over rice, topped with cilantro.