Curried Chickpea Spinach Stew

Ingredients

• 1 can chickpeas, drained and rinsed
• 1/2 cup canned tomatoes
• ½ cup water
• 1-2 cloves garlic, crushed
• ½ onion finely diced
• 2 teaspoon mild curry powder or curry paste (we used Indian Korma)
• 1 tbsp. desicated coconut
• 100g fresh baby spinach leaves
• 2 tbsp fresh parsley
• Drizzle of olive oil
• Cracked pepper

Method

1. 1In a medium saucepan drizzle a little olive oil, heat on med heat and saute onions until softened, approx 5-10 mins.
2. 2Add curry powder or paste and cook for 30 secs then add water.
3. 3Add chickpeas, tomato, coconut and season with cracked pepper. Simmer for 20 mins on low heat with lid on. If needed you can add a little more water.
4. 4Add the spinach and simmer on low for a further 4-5 mins until the spinach has wilted.
5. 5Serve over brown rice or quinoa and garnish with parsley.