Ingredients:
1 tbsp olive oil
1 medium onion, finely chopped
1 tbsp curry powder
1/2 tsp turmeric powder
100ml coconut milk
400g cooked or canned chickpeas
4 cups baby spinach
salt and pepper to taste
Method:
In a pot heat oil over medium heat. Add onions and cook for 5 minutes. Add curry and turmeric and cook for another minute. Add coconut milk and chickpeas, stir and cook for 10 minutes. Turn off the heat and stir in spinach. Let it cook for 5 minutes and serve warm with rice. Enjoy.