Ingredients

• 2 tbsp oil30 g
• 1 large diced brown onion150 g
• 3 crushed garlic cloves12 g
• 1 tbsp grated fresh ginger15 g
• 2 tbsp curry powder14 g
• 1 tsp ground cumin3 g
• 1½ tbsp tomato paste35 g
• 2 × 400 g tins drained and rinsed chickpeas480 g
• 1 × 400 ml tin coconut milk400 g
• 1 × 400 g tin chopped tomatoes400 g
• 3 large handfuls baby spinach120 g
• juice of half a lemon20 g

Method

1. Heat the oil in a large pan over medium heat and cook the onion for 8 minutes until soft and just starting to colour.
2. Add the garlic and ginger, cook 1 minute.
3. Add the curry powder and cumin and stir constantly for 45 seconds. The spices need to hit hot oil, which cooks off the raw dusty taste. Don't let them burn.
4. Stir in the tomato paste and cook another minute.
5. Add the chickpeas, coconut milk and tomatoes. Bring to a simmer, then cook uncovered for 15 minutes, stirring occasionally, until the sauce has thickened enough to coat a spoon.
6. Stir the spinach through in handfuls until it wilts, about 1 minute.
7. Take it off the heat, add the lemon juice, and season with salt. Don't skip the lemon. Coconut and chickpeas both go flat without acid.