RECIPE | Coconut, spinach and chickpea stew

Serves: 4

Difficulty: Easy, 30 minutes

Ingredients:

15ml (1 tbsp) sunflower oil

1 onion, sliced

3 garlic cloves, finely chopped

5cm fresh root ginger, peeled and grated

30ml (2 tbsp) sun-dried tomatoes in oil, drained and chopped

Zest and juice of 1 large lemon

1 red chilli, seeded and sliced, optional

1 x 400g can chickpeas, rinsed and drained

200g baby spinach

1 x 165g can coconut milk

Salt and black pepper to taste

5ml (1 tsp) ground ginger

Fresh coriander

Method:

1) Heat the oil in a large pot over medium-high heat and fry the onion until just beginning to brown, about 5 minutes.

2) Add the garlic, ginger, sun-dried tomatoes, lemon zest and chilli, and cook for about 3 minutes, stirring frequently.

3) Stir in the chickpeas and cook until they begin to turn golden, about 5 minutes.

4) Toss in handfuls of the spinach, stirring until wilted before adding the next handful.

5) Add the coconut milk, salt, pepper, ginger and lemon juice. Bring to a simmer, then reduce heat and cook until the chickpeas are warmed through, about 10 minutes.

6) Adjust seasoning and serve on basmati rice, topped with fresh coriander.