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