Chickpeas and Coconut

• splash of sunflower or light olive oil, for frying
• ½ tbsp curry powder
• 200

Heat a little oil, add the curry powder and fry gently for 30 seconds to release the flavour.

Pour in the coconut milk and bring to a simmer. Stir in the spinach or chard, add the chickpeas and season well. Loosely cover and cook gently for 20 minutes until the coconut milk has reduced and thickened.