Chickpea Coconut and Spinach Curry

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A quick, fragrant and very wholesome vegetarian recipe. Ingredients for 4 people: - 2 cans of chickpeas, drained - 400 ml coconut milk - 300 g fresh spinach - 1 red onion - 2 garlic cloves - 1 piece fresh ginger - 2 tomatoes - 1 tbsp mild curry powder - 1 tsp cumin - 1 tbsp oil - salt, pepper, coriander Method: 1. Sauté the chopped onion, garlic and ginger in the oil. 2. Add the curry powder, cumin and diced tomatoes. 3. Cook down for 5 minutes. 4. Stir in the chickpeas, then the coconut milk. 5. Simmer over a medium heat for 15 minutes. 6. Add the spinach and allow it to wilt for 2 minutes. 7. Season with salt and pepper, then finish with coriander. Suggestion: serve with Thai rice and a wedge of lime.