Burmese Chickpea Curry with Spinach

Ingredients

• 400g canned chickpeas, drained
• 200ml coconut milk
• 200g fresh spinach
• 1 onion, diced
• 3 cloves garlic, minced
• 1 tbsp ginger, grated
• 2 tomatoes, diced
• 1 tbsp turmeric powder
• 1 tsp cumin seeds
• 2 tbsp vegetable oil
• salt and pepper to taste
• lime juice

Method

1. Heat oil and toast cumin seeds for 30 seconds.
2. Add onion, garlic, and ginger; cook until soft (4 minutes).
3. Stir in turmeric, then add tomatoes and cook 3 minutes.
4. Pour in coconut milk and chickpeas; simmer 15 minutes.
5. Fold in spinach and cook until wilted, 2 minutes; season with salt, pepper, and lime juice.