Chickpea curry 310 kcal per serving.

Ingredients

• 130 g cooked chickpeas
• 67 ml light coconut milk
• 130 g peeled tomatoes
• ⅓ onion, 2 garlic cloves and ginger Onion, garlic and ginger
• ⅓ tbsp curry powder
• fresh spinach and coriander

Step by step

1. 1

   Sauté the onion, garlic and ginger; toast the curry for 1 minute.

2. 2

   Add the tomatoes and coconut milk; simmer for 10 minutes.

3. 3

   Add the chickpeas and cook for 10 minutes.

4. 4

   Fold in the spinach until wilted and finish with coriander.