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Quick Chickpea Curry
400g cooked and rinsed Chickpeas (soak 200g chickpeas overnight, rinse, cook, rinse) For speed use 2 tins of cooked chickpeas
Tinned tomatoes
Tomato puree
1 teaspoon Turmeric powder
1 tablespoon Curry powder
Bag of fresh spinach
1 sachet 100% pure creamed coconut
2 Garlic cloves crushed
1 teaspoon Ginger powder
2 tablespoons Mango Chutney
Add 1 tablespoon of oil to a pan
Add spices – stir
Add 100ml water
Add tomatoes
Add tomato puree
Add chickpeas
Add spinach when tomatoes are soft/cooked
Remove from the heat
Add coconut and mango chutney
Adjust all quantities to suit your own personal taste