Golden Chickpea Curry

• 1 can chickpeas, drained
• 150g basmati rice
• 1 can chopped tomatoes
• 150ml coconut milk
• 1 onion
• 3 garlic cloves
• 1 tsp garam masala
• 1 tsp cumin
• 1 tsp turmeric
• 2 handfuls spinach

1. 1

   Rinse the basmati rice and cook in 300ml salted water — boil, cover, simmer 10 min, rest 5 min.

2. 2

   Dice the onion and mince the garlic. Drain and rinse the chickpeas.

3. 3

   Heat oil in a large pan over medium heat. Cook the onion 6 min until soft and golden.

4. 4

   Add the garlic, garam masala, cumin, and turmeric. Stir for 1–2 min until very fragrant.

5. 5

   Add the chopped tomatoes and coconut milk. Stir well and bring to a simmer. Cook 5 min.

6. 6

   Add the chickpeas. Simmer 10 min until the sauce is thick and the chickpeas are well coated.

7. 7

   Wilt in the spinach by the handful, stirring until just wilted. Season with salt. Serve over rice.