Coconut chickpea curry

• 800 g canned chickpeas, drained
• 400 ml coconut milk
• 2 tbsp curry paste
• 150 g spinach

Ingredient photos provided by Pexels

Preparation

1. Warm a deep pan over medium heat and fry the curry paste for one minute.
2. Add chickpeas and coconut milk, then simmer for 15 minutes.
3. Fold through spinach until wilted.
4. Taste, season and serve with rice or flatbread.