Serves 4-6, scale down for less.Prep time 5Cooking time 25 mins
Make it as spicy as you like - use a ready made paste or make your own - see my other recipes!
2 x tins of drained Chickpeas
1x whole red onion (or you can use a white one if you prefer.
1x tin tomatoes chopped or whole
3 heaped tablespoons of tomato purree
1 x tin Coconut milk
Handful of Spinach or Kale
2 Tablespoons of either a ready-made red thai paste, or use my recipe here to make your own. See image below for the ready-made one i recommend.
Ok, so this recipe is not too long which is good as its a hearty meal but what I would say is it freezes quite well. so even if you are only cooking for 2 people, make it as shown and then freeze the rest for another day. Batch cooking is great for time saving and perfect for those days when you are just too tired to cook.
Add the sliced onion to the pan and fry in a little olive oil. Add the red thai paste and cook out on a low heat to release the spices for about 2 mins. Then add the chickpeas and stir. Once they are coated, throw in the tomatoes and puree, and keep stirring until combined. Cook for about 5 mins, then pour in the coconut milk. Now leave on a simmer for about 8-10 mins. The sauce should thicken up nicely - stir every now and then.
Just before serving if you are using chopped kale, stir this in and cook for 5 mins. If using spinach, serve and sprinkle this on top, as you know I am a great lover of greens and fresh is best - it also adds a wonderful colour to the dish.
Serve as is, or with rice or bread.
RECIPE NOTES: you can add other beans such as kidney or cannellini or sliced red peppers too.
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