Recipe Instructions:
Ingredients
480 g Chickpeas- 15 ounces per can, rinsed and drained
400 ml coconut milk - (13.5oz)
2 teaspoon garam masala
2 teaspoon turmeric
1 teaspoon ginger powder
1/2 teaspoon chili flakes
1 medium-size onion, chopped
2 cloves of garlic, minced
1 tablespoon olive oil
Salt
300 g fresh baby spinach, uncooked - (10 cups, loosely packed – you can use 10 oz frozen spinach instead of fresh)
4 lemon wedges - (optional)
Fresh coriander - (optional)
Instructions
Heat the oil in a large pan. When the oil is smoking hot lower the heat and add the spices.
After a few seconds, add the chopped onions and the minced garlic.
Once the onion and garlic are golden brown (around a minute), add the chickpeas and the coconut milk. Add salt to taste.
Cook for 5 minutes, then add the washed fresh spinach, stir well and cover.
Let the spinach wilt for a couple of minutes. And it's ready to serve.
You can add a splash of fresh lemon juice and some freshly chopped coriander. But it's not essential.
This curry is delicious with basmati rice or naan bread.
