Chickpea & Spinach Curry

• portions: 3

Ingrédients

2 tsp olive oil

1 medium onion (150 g), finely diced

2 cloves garlic, minced

1 tsp grated fresh ginger

1½ tsp ground cumin

1½ tsp ground coriander

1 tsp ground turmeric

1 tsp garam masala

½ tsp chilli powder (optional)

2 × 400 g cans chickpeas, drained & rinsed (≈ 480 g cooked)

400 g crushed tomatoes

200 ml light coconut milk

100 ml vegetable stock or water

100 g baby spinach (fresh or frozen)

Salt & pepper to taste

1 tbsp lemon juice or lime juice

Instructions

Heat oil in a large pan over medium heat.

Add onion and cook 4–5 minutes until soft.

Stir in garlic, ginger, and spices. Cook 30–60 seconds until fragrant.

Add chickpeas, crushed tomatoes, coconut milk, and stock. Stir well.

Simmer 15–20 minutes until thickened.

Stir in spinach and cook 2–3 minutes until wilted.

Finish with lemon juice and seasoning.