INGREDIENTS
1 tbsp
oil
1
onion, halved then sliced
2 cloves
garlic, minced
1
small red chilli, deseeded and finely chopped
2 tbsp
Thai green curry paste
300 g
fresh spinach, roughly chopped
300 milliliters
tinned coconut milk
300 milliliters
vegetable stock
Black pepper
150 g
cooked chickpeas
Juice of half a lime
2 tbsp
fresh coriander, chopped