Chickpea vegetable curry

Ingredients

• 120 g canned chickpeas, drained
• 120 g cooked rice
• 120 ml coconut milk
• 40 g baby spinach
• 1 tbsp curry powder
• 50 g onion, diced
• 1 tbsp olive oil

Method

1. 1Heat the olive oil and soften the onion for 4 minutes.
2. 2Stir in the curry powder and cook for 30 seconds.
3. 3Add the chickpeas and coconut milk and simmer for 10 minutes.
4. 4Stir in the spinach until wilted.
5. 5Serve over the rice.