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Chickpea Spinach Curry

Lauren Glucina
  • 35 minutes
  • Serves 2

INGREDIENTS

1 tbsp

coconut oil

2

Spanish peppers (alternative: red capsicum/peppers)

1

shallot

2

inches red chilli (fresh)

4 cloves

garlic

1

inch ginger (fresh)

1 tsp

cumin seeds

1 tsp

coriander powder

1/2 tsp

turmeric powder

2 tbsp

tomato paste

1/2 cup

vegetable stock

400 g

cooked chickpeas (1 can)

1/2 cup

coconut cream

4 cups

spinach (fresh)

Salt and pepper

1 person Recommend This Recipe