Turmeric Chickpeas with Spinach and Coconut
Chickpeas simmered in coconut milk with bloomed turmeric, curry leaves and black pepper, finished with raw spinach.
- 480 g chickpeas
- 400 ml coconut milk
- 1 tbsp coconut oil
- 2 pc shallots
- 3 pc garlic
- 15 g fresh ginger
- 1 tsp ground turmeric
- ½ tsp black pepper
- 10 pc curry leaves
- 1 pc green chilli
- 150 g baby spinach
- 1 pc lime
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Add to a shopping listHow the shopping list works →- Step 1
Warm the coconut oil in a wide pan over low-medium heat. Add the sliced shallots and cook gently for 4 minutes until soft but not coloured.
- Step 2
Add the crushed garlic, grated ginger, turmeric, black pepper, curry leaves and split chilli. Stir for 60 seconds until the whole pan smells of it.
- Step 3
Tip in the drained chickpeas and stir to coat them in the spiced oil.
- Step 4
Pour in the coconut milk, bring to a bare simmer and cook uncovered for 12 minutes, until the sauce has thickened around the chickpeas. Do not let it boil hard.
- Step 5
Take the pan off the heat and fold the spinach through in handfuls, letting the residual heat wilt it.
- Step 6
Squeeze over the lime and serve with rice or flatbread.
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