Coconut chickpea curry

Chickpeas are one of my favorite ingredients to cook. Their versatility lands them in many vegan recipes. They can be enjoyed hot (in curries for example) or cold (in salads, sandwiches and wraps).

I particularly enjoy making curries like this one

Ingredients

1 400g can of chickpeas

1 300ml can coconut cream

½ cup chopped mixed peppers

1 cup chopped spinach

1tbsp garlic

1tsp ground cumin

2tsp ground turmeric

1tsp chilli flakes

2tsp tomato paste

2tbsp avocado  oil(or any oil of your choice)

Salt and pepper to taste (pink Himalayan salt)

Method

• Add oil, garlic, spices to a frying pan and turn on high heat,

• Fry garlic and spices for 1 minute, stirring continuously to avoid burning garlic,

• Add peppers, salt and pepper and fry for 3 minutes ofuntil peppers start to soften,

• Add tomato paste and stir to combine, cover and simmer for 1 minute,

• Add drained chickpeas and stir to combine, (at this stage more salt and pepper can be added if necessary). Simmer for 2 minutes,

• Pour coconut cream onto pan and stir to combine. Cover pan, reduce heat and simmer for 5 minutes,

• Uncover and add chopped spinach and toss in with curry. At this stage turn off the heat but leave the pan on the stove. The heat from the curry and residual heat from the stove, will wilt and cook the spinach.

• Serve with brown rice and sprinkle some chilli flakes on top for garnish.