Vegan chickpea pan with spinach and curry paste

Ingredients for 2 servings:

• 1 jar chickpeas
• 1 onion(s), red
• 1 bell pepper(s), green
• 100 g leaf spinach
• 250 g cherry tomatoes
• 1 tsp Ras el Hanout
• ½ tsp curry paste, green
• some cashews or walnuts
• some salt
• some oil for frying

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 20 minutes

Drain the chickpeas and let them dry. Dice the onion. Quarter the cherry tomatoes. Cut the bell peppers into roughly 2 cm pieces. Roughly chop the seeds. First, sauté the diced onion in a little oil in a pan until translucent. Then add the chopped vegetables (except the spinach) and the chickpeas to the pan and fry over medium heat. Add the ras el hanout, curry paste, and salt. After about 10 minutes, stir in the spinach (it’s not necessary to fry the spinach as it will collapse in the heat anyway, and the vitamins are retained). Serve the chickpea dish on a plate and top with the seeds. If you like, you can also refine the dish with a little coconut milk.