Chickpea Curry

Serves 4 

Ingredients: 

• 1 tbsp olive oil 
• 1 onion, finely chopped 
• 2 garlic cloves, minced 
• 1 red bell peppers, sliced 
• 2 cans chickpeas, drained 
• 1 can lite coconut milk 
• 1 can crushed tomato 
• 1 cup (250ml) chicken or vegetable stock 
• 1 tbsp paprika 
• 1 tbsp cumin 
• ½ – 1 tsp cayenne pepper 
• 1½ tsp sugar 
• ½ tsp salt 
• 50g baby spinach leaves 

Method: 

1. Heat the oil in a pot over high heat. Add the garlic and onion, and cook for 1 minute. 
2. Add the pepper, and cook for 2 minutes until the onion is translucent and slightly golden on edges. 
3. Add the remaining curry ingredients (except baby spinach). Stir, and bring to simmer then lower to medium low so it’s simmering gently. 
4. Simmer for 12–15 minutes until it changes from pale pink to an orangey red colour. 
5. Stir in the spinach until just wilted. 
6. Serve over rice with a dollop of yoghurt.

Recipe from recipetineats.com