CHICKPEAS CURRY WITH COCONUT MILK
INGREDIENTS
- 1 leek (or onion)
- 1 garlic glove
- 1 tablespoon of ground curry, 1 of ground
turmeric, 1 of sweet ground paprika and a
pinch of ground cinnamon - Pinch of salt to taste
- 250 gr canned chickpeas
- 250 ml coconut milk
- a handful of baby spinach
- 3 tablespoons extra-virgin olive oil
- 150 gr basmati rice
INSTRUCTIONS
Start by cutting off the green part of the leek and removing the outer layers (1 or 2, depending on the size). Then, slice the leek. Heat some olive oil in a large saucepan over medium-high heat. Add the leek and minced garlic to the pan and cook, stirring for about 5 minutes, until the leek softens.
Add all the spices to the pan and continue stirring for another minute. Next, toss in the chickpeas and cook for another minute before adding the coconut milk. Lower the heat and let it cook slowly for about 10 minutes until it becomes creamy.
Once it’s ready, stir in the baby spinach and remove from the heat. Serve it with basmati rice and enjoy!
