Chickpea Spinach Coconut Curry

• 320 g cooked chickpeas, drained
• 320 g unsweetened coconut flakes
• 320 g baby spinach
• 600 g ripe tomatoes, chopped
• 4 cloves garlic cloves, finely chopped
• 4 tbsp extra-virgin olive oil

Directions

1. 1Prepare Chickpea Spinach Coconut Curry by measuring cooked chickpeas, drained, unsweetened coconut flakes and baby spinach before starting; cut ingredients as specified.
2. 2Add the main ingredients and liquid, bring to a gentle boil, then lower the heat and cover.
3. 3Simmer gently for 23 minutes, stirring twice, until tender. Poultry must reach 74°C and ground meat must have no pink centre.
4. 4Adjust the thickness with a little hot water, finish with the measured citrus or herbs, and serve hot.