Chickpea Curry

Ingredients

• 3 cloves cooked garlic
• 1 cup baby spinach
• 240 g chickpeas in water
• 400 ml light coconut milk
• 400 g chopped tomatoes
• 50 g green beans
• 1 tsp cumin
• 1 tsp curry powder
• 1 tsp paprika
• 1 dash black pepper
• 1 dash salt
• 1 tbsp olive oil
• 1 medium onions
• 50 g baby carrots
• 110 g brown rice (long-grain, cooked)

Directions

1. Add olive oil to the pan and add chopped onion to the pan and saute for 5 minutes.
2. Add the garlic and the rest of the vegetables (do not include the spinach) cook for 7 minutes. Then add 1 tin of chopped tomatoes let it simmer for 5 minutes.
3. Add the curry powder, cumin, paprika and other herbs you fancy. Simmer for further 5 minutes.
4. Add the coconut milk and then stir well.
5. Add a dash of cornflour, add the chickpeas and then set the heat to low.
6. Add rice to boiling water, let the curry simmer for 30 minutes while rice cooks and then add the spinach.