Spicy Coconut Chickpea StewCourse: Breakfast & Smoothies
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.