Chickpea Spinach Curry

Rinse the rice in a sieve under cold water until the water runs clear. Bring it to a boil in a pot with 300 ml water and 1 pinch of salt.

• 150 g Rice
• 300 ml Water
• Salt

Cover and let the rice soak up the water over the lowest heat for about 15 minutes. Don't stir.

Meanwhile, while step 2 runs

While the rice cooks, peel the onion and dice it finely.

• 1 Onion

Meanwhile, while step 2 runs

Meanwhile, heat the oil in a second pot over medium heat.

• 1 tbsp Oil

Meanwhile, while step 2 runs

Meanwhile, cook the onion in it for about 4 minutes until soft and light golden.

Meanwhile, while step 5 runs

Meanwhile, drain the chickpeas in a sieve, rinse them briefly and let them drain.

• 1 can Chickpeas

Add the curry paste to the onion and toast for about 1 minute, stirring, until it smells strongly fragrant.

• 2 tbsp Curry paste

Add the diced tomatoes, coconut milk and chickpeas, salt lightly, stir and bring to a boil.

• 400 g Diced tomatoes
• 200 ml Coconut milk
• Salt

Simmer uncovered over low heat for about 10 minutes until the sauce has thickened. Stir now and then.

Meanwhile, while step 9 runs

Meanwhile, wash the spinach and drain it well. Tear any large leaves into rough pieces.

• 150 g Spinach

Stir in the spinach a little at a time and let it wilt for about 1 minute.

Season to taste with salt and pepper.

• Salt
• Pepper

Fluff the rice with a fork, divide it between plates and serve the curry alongside.