Chickpea curry
- 2 onions
- 5 cloves garlic
- 4 fresh thyme springs
- 1 inch fresh ginger
- 4 tomatoes
- 1 tbsp tomato paste
- 1 tsp curry powder
- 1 tsp ground cumin
- 1/2 tsp all-spice
- 1 tsp turmeric
- 1/8 tsp red pepper flakes
- 1 can coconut milk
- 2 cans chickpeas
- 3 cups spinach
- Cook onion until soft then add garlic, thyme and ginger. Cook
for another minute.
- Add in tomatoes and cook until the tomatoes soften.
- Add in the tomato paste and spices then cook for 2 minutes.
- Stir in the coconut milk and chickpeas then cook for
30 mins.
- Stir in spinach and cook for 2 minutes.