Chickpea coconut curry

Ingredients

• 2 tins chickpeas
• 1 tin coconut milk
• 1 tin chopped tomatoes
• 1 onion
• 3 cloves garlic
• a thumb of ginger
• 2 tsp garam masala
• 2 handfuls spinach
• basmati, to serve

Method

1. 1Soften the onion, then garlic, ginger and garam masala.8 min
2. 2Tomatoes, then coconut milk. Simmer gently — a hard boil splits it.15 min
3. 3Chickpeas in for the last ten minutes.10 min
4. 4Spinach folded through at the very end so it stays green.