Crispy Chickpea Curry with Basmati Rice

Ingredients

• 2 cans chickpeas, drained and rinsed
• 1 large onion, finely chopped
• 3 cloves of garlic, minced
• 1 tablespoon fresh ginger, grated
• 2 tablespoons curry powder
• 1 teaspoon turmeric
• 1 can coconut milk
• 400 g canned diced tomatoes
• 200 g fresh spinach
• 300 g basmati rice
• 2 tablespoons olive oil
•  Salt and pepper to taste

Instructions

1. 1 Heat the olive oil in a large pan over medium-high heat.
2. 2 Add the onion, garlic, and ginger and cook until soft and fragrant.
3. 3 Add the curry powder and turmeric and cook for a minute. Don't worry if the spices stick to the bottom, it will be fine!
4. 4 Add the chickpeas and stir well to coat them with the spices.
5. 5 Add the diced tomatoes and coconut milk. Bring to a boil and let it simmer for 15 minutes.
6. 6 Meanwhile, cook the basmati rice according to the package instructions.
7. 7 Add the spinach to the curry and stir until the spinach has wilted.
8. 8 Season with salt and pepper and serve the curry over the basmati rice. Enjoy!