2tablespoons oil
3 cloves garlic
1 red onion chopped
1 teaspoon paprika
1/2 teaspoon cayenne pepper
1/2 teaspoon ground corriander
pinch chilli flakes
2 tablespoons tomato puree
2 cans chickpeas (400g x 2)
200ml Vegetable stock
1 can coconut milk
60g ground almonds (optional)
200g spinach
1 heat oil in large pan and fry off the garlic on gentle heat
2 chop the onions finely and add to the pan, and cook for couple of minutes so they go soft
3 Add all the spices and tomato puree and stir
4 add chickpeas, coconut milk, vegetable stock and cook on medium heat for 5 minutes stirring all the time
5 add the round almonds if using and allow to cook for at least 3 minuites
6 take off the heat and add the spinach and stir through until wilted
7 Serve with rice
