Chickpea & Spinach Curry

• 800 g chickpeas, tinned, drained and rinsed
• 150 g baby spinach
• 1 whole brown onion, diced
• 3 clove garlic, minced
• 1 tbsp ginger, grated
• 400 g diced tomatoes, tinned
• 200 mL coconut milk
• 2 tbsp curry powder
• 1 tsp ground cumin
• 2 tbsp vegetable oil
• salt

Steps

1. 1

   Heat the oil in a large pot over medium heat. Cook the onion 5 minutes until soft.

   Start 5 min timer
2. 2

   Add garlic and ginger, cook 1 minute until fragrant. Stir in the curry powder and cumin, cook 30 seconds to toast the spices.

3. 3

   Add the tomatoes and chickpeas. Simmer uncovered 15 minutes, stirring occasionally, until slightly thickened.

   Start 15 min timer
4. 4

   Stir in the coconut milk and simmer 5 minutes more.

   Start 5 min timer
5. 5

   Stir through the spinach until wilted, about 2 minutes. Season with salt to taste.

Storage & Reheating

Fridge: 5 days in an airtight container. Freezer: portion into 5, freeze flat up to 3 months — chickpeas hold their texture through freezing far better than most legumes. Reheat gently in a saucepan, adding a splash of water if it's thickened too much.