Creamy Coconut Chickpea & Spinach Curry

How to make it

1. 1

   First, rinse and drain your canned chickpeas really well, then set them aside. Next, chop your red bell pepper into bite-sized pieces.

2. 2

   In a medium pot or deep skillet, warm up a tiny bit of oil over medium heat. Add the red curry paste and stir it around for about a minute until it smells wonderfully fragrant.

3. 3

   Pour in the full-fat coconut milk, stirring to combine it with the curry paste. Add the drained chickpeas and the chopped red bell pepper. Bring the mixture to a gentle simmer.

4. 4

   Let it simmer for about 5 to 7 minutes, or until the bell pepper starts to soften just a little. You want it tender crisp.

5. 5

   Finally, stir in the fresh spinach a handful at a time. It will wilt down quickly. Cook for another minute or two until all the spinach has softened. Season with a pinch of salt and pepper to your taste. Serve warm and enjoy!