Nilani's chickpea and spinach stew

Ingredients for 8 servings:

• 300 g leaf spinach, frozen
• 300 g creamed spinach, frozen
• 2 m.-sized onion(s)
• 2 cloves garlic
• 1 can tomatoes, chopped, approx. 400 g
• 1 small piece(s) of ginger root
• 1 can chickpeas, approx. 400 g
• 1 can kidney beans, approx. 400 g
• 2 bell peppers, red and yellow
• 1 m.-sized carrot(s)
• ½ liter chicken broth or vegetable broth
• 1 can coconut milk
• 1 tsp salt
• 1 tsp sweet paprika powder
• 1 tsp coriander powder
• 1 tsp turmeric powder
• 1 tsp curry powder
• e.g. chili powder

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

my version of oriental, if you like vegetarian

Thaw the spinach. Dice the onions, bell peppers, and carrots, and finely dice the garlic and ginger. Drain and rinse the chickpeas and kidney beans. Sauté the onions in a little oil. When they start to brown, add the curry. Sauté well. Add the garlic and ginger and sauté for about 2 more minutes, stirring. Deglaze with the chicken stock (or vegetable stock for vegetarians). Add the carrots and all the remaining spices. (Don’t taste it, it’s still too strong.) Now gradually add the canned tomatoes, the diced bell peppers, the spinach, and finally the chickpeas and kidney beans. When the vegetables are tender, add the coconut milk. Season to taste. Delicious on its own or with rice. You can also adapt this dish wonderfully with leftovers from the fridge or your own favorite vegetables.