Quick spinach and chickpea dish

Ingredients for 4 servings:

• 2 onions
• 2 garlic cloves
• 1 small piece(s) of ginger, about the size of half a garlic clove
• 2 tomatoes, fresh, or 200 g chopped tomatoes (can)
• 2 tbsp coconut oil
• 1 can of creamy coconut milk (400 g)
• ½ tsp salt
• 1 pack of frozen leaf spinach, approx. 400 – 450 g
• ½ tsp paprika powder
• ½ tsp turmeric powder
• ½ tsp coriander leaves, grated
• chili flakes
• 1 small can of chickpeas, well drained (400 g can)

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

Indian style, delicious, creamy, 100% vegan and quick to make

Defrost the spinach leaves (preferably in the microwave) and drain the water. Peel the onion, garlic, and ginger. Cut the tomatoes at the stem, pour hot water over them, and after a short time, peel off the skin. If you’re in a hurry, you can also use chopped canned tomatoes. Use half a can, but be sure to drain off the juice to prevent the dish from taking on a tomatoey flavor and reddish color. Dice the onion and tomatoes (drain the canned tomatoes), and finely chop the garlic and ginger. Heat the coconut oil in a high pan. Add the onion, garlic, and ginger and sauté until translucent. Add the spinach, tomatoes, and coconut milk (including the water), seasoning as desired, stir well, and cover. Simmer everything over low heat, bubbling gently, for about 10 minutes. Finally, add the chickpeas, stir, and let stand briefly. Season to taste if desired and serve sprinkled with chili flakes.