INGREDIENTS
2 cups
Baby spinach
400 g
Cherry tomatoes
1
Chilli flakes to serve
3
Garlic cloves
1/2 tsp
Ginger
400 milliliters
Coconut milk
1 tbsp
Tomato paste
200 milliliters
Vegetable stock
3 cups
Quinoa or rice to serve, cooked
1/4 tsp
Cardamom, ground
1/2 tsp
Cinnamon, ground
1 tsp
Curry powder
1 tsp
Garam masala
1/2 tsp
Sea salt plus more
1 tbsp
Coconut oil
1/2 tsp
Cumin, ground
480 g
Rams cooked chickpeas (cooked or 2 cans (drained))