Cape Malay Curry with Chickpeas and Spinach

Ingredients

• 1 15 oz can Chickpeas
• about 142 g Spinach
• 1 medium Onion
• 2 cloves Garlic
• 2.54 cm Ginger
• 2 tbsp Cape Malay Curry Powder
• 1 13.5 oz can Canned Coconut Milk
• 1 14.5 oz can Diced Tomatoes
• 1/2 cup Vegetable Broth
• 1/2 tsp Salt
• 1/4 tsp Pepper
• 4 cups Cooked Rice

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Open the about 425 g can of chickpeas, drain them, and rinse them under cold water. Set the prepared chickpeas aside.
2. 2Peel and finely chop the 1 medium onion. Peel and mince the 2 cloves of garlic. Peel and finely grate the 2.54 cm of ginger.
3. 3Place a large heavy-bottomed pot or Dutch oven on the stove over medium heat (about 175°C / 175°C). Add the chopped onion and cook, stirring occasionally, until it is softened and translucent, about 5 minutes.
4. 4Add the minced garlic and grated ginger to the pot. Cook for 1 minute more, stirring constantly, until you can smell their fragrance.
5. 5Stir in the 2 tbsp Cape Malay curry powder. Cook for 1 minute, stirring constantly, until it smells fragrant.
6. 6Pour in the about 380 g can of canned coconut milk, the about 410 g can of diced tomatoes, and the 1/2 cup of vegetable broth. Add the 1/2 tsp of salt and the 1/4 tsp of pepper. Stir everything together and bring the mixture to a gentle simmer.
7. 7Add the drained and rinsed about 425 g chickpeas to the pot. Stir in the about 142 g of spinach. Continue to cook, stirring occasionally, until the spinach has wilted completely, about 5 minutes.
8. 8Serve the Cape Malay curry over the 4 cups of cooked rice.

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