Coconut chickpea curry and rice

Ingredients

• •300 g rice
• •480 g chickpeas, drained
• •400 ml coconut milk
• •400 g canned chopped tomatoes
• •1 each onion
• •150 g spinach
• •2 tsp curry powder
• •1 tbsp olive oil
• •0.5 tsp salt

Steps

1. 1Cook rice using the water quantity and cooking time on the packet. Dice the onion.
2. 2Warm oil in a saucepan. Cook onion for 6 minutes until soft. Stir in curry powder for 30 seconds.
3. 3Add chickpeas, tomatoes, coconut milk, and salt. Simmer uncovered for 15 minutes, stirring. Fold in spinach for 2 minutes and serve over rice.