Chickpeas and Coconut

Preparation info

  • Serves

    2

    • Difficulty

      Easy

Appears in

Spring and Summer Cooking with a Veg Box (Riverford Companions)

Spring and Summer Cooking with a Veg Box (Riverford Companions)

By Guy Watson

Published 2015

  • About

Ingredients

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

Method

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.