Ingredients. Serves 4
♥2 tablespoons olive oil
♥1 medium onion, diced small
♥4 cloves garlic, minced
♥4 teaspoon curry powder
♥1 teaspoon crushed red pepper flakes
♥4 tablespoon fresh parsley, chopped
♥400ml full-fat coconut milk, canned
♥600g chickpeas, drained and rinsed
♥4 tbsp lemon juice
♥4 large handful baby spinach
♥sea salt and black pepper, to taste
♥2 cup cooked quinoa, to serve
1.In a large sauté pan heat the olive oil over low heat. Add in the onions and sauté for 5 minutes. Add in the garlic, curry powder and chili flakes and cook for an additional 1 - 2 minutes.
2.Add in the parsley, coconut milk and chickpeas. Bring to a gentle simmer and cook for 10 minutes. Lastly, add in the lemon juice and spinach and cook for 1 minute more or until the spinach leaves are lightly wilted. Taste, season with salt and pepper and serve warm with ½ cup cooked quinoa.