Serves: 2 people
Prep time: 15 min
Cooking time: 20-25 min
4 garlic cloves
2cm ginger root
½ tsp salt
1 can of coconut milk
1 can of chickpeas
One handful of spinach (or any other leafy greens)
1tbsp olive oil
- Chop the onion, the garlic and the ginger, grate the carrots. Heat the pan, add some olive oil and mix the vegetables.
- Add all of the spices and salt, stir well and cook for 5-7 min until the onions and carrots are soft.
- Add drained and washed chickpeas and coconut milk. Stir well and cook for 15-20 min on a low heat.
- Stir through spinach and wait for a couple of minutes until it wilts before switching off the heat.
If you don’t have canned chickpeas, use the dry chickpeas and soak overnight. Drain and wash them thoroughly before adding to the stew. No need to cook them before.