Chickpea and Spinach Curry

Ingredients

• 2 x 400g tins chickpeas, drained
• 1 onion, diced
• 3 cloves garlic, crushed
• 400g tin chopped tomatoes
• 200ml coconut milk
• 2 tbsp curry powder
• 1 tsp cumin
• 1 tsp turmeric
• 200g spinach
• Salt
• Rice, to serve

Method

1. Add the chickpeas, onion, and garlic to the slow cooker.
2. Pour in the tomatoes and coconut milk.
3. Add the curry powder, cumin, and turmeric. Stir well.
4. Cook on LOW for 6-7 hours.
5. Stir in the spinach in the last 30 minutes — it will wilt down.
6. Season with salt and serve over rice.

Tips

A squeeze of lemon juice at the end really brightens this up.