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In a large pan heat up olive oil then add onions; cook for 5 minutes or until softened.
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Add garlic and spices, stir to combine. Cook for 1-2 minutes.
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Add tinned tomatoes and continue to simmer for 10 minutes. Stir occasionally.
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To the pan add coconut milk and bring it to a boil then add in chickpeas; cook for 2-3 minutes.
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Add coriander and spinach, cook until spinach has wilted.
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Serve with rice or roti.