Summary

Ingredients

• some olive oil
• 3 small onion (s)
• 3 cloves garlic
• 0.33 tube tomato paste
• 200 g spinach (seasoned spinach), frozen
• 1 can tomato (s), whole peeled
• some garden herbs, fresh or frozen
• 100 ml coconut milk
• 400 ml vegetable stock
• 0.5 ½ package spaghetti
• cinnamon
• oregano
• Paprika powder
• salt
• pepper
• 1 can chickpeas, precooked

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Instructions

1. Dice the onions and garlic.
2. Next, heat the olive oil and the tomato paste in a large saucepan. Do not let the pot get too hot. As soon as the tomato paste is sizzling, you can also add the sliced onions and fry them until translucent over medium to high heat. Cinnamon and paprika should also be roasted now.
3. Once this step is done, put the canned tomatoes in the pot, it is best to cut them up slightly. The spinach can be added frozen over medium heat. If the garden herbs are frozen, they are added, but if they are fresh, I recommend leaving them out until just before serving.
4. Once the spinach has thawed and is easy to stir, it`s time for the coconut milk. Here it depends a bit on how creamy you want the dish to be. I took 100 ml. Even before the vegetable broth, the garlic is on it. So that it doesn`t burn, it comes to it now.
5. Deglaze the bubbly sauce with the vegetable stock and simmer on a slightly lower heat with the spaghetti that has broken through in the middle until they are al dente. If you have more time, you can let it simmer much longer to intensify the taste.
6. Finally only season with salt, pepper and possibly the other spices and serve.
7. The chickpeas should retain their firmness to the bite, which is why they are only served over the ready-made pasta. They give a bit of the shrimp consistency, for the taste we have the garlic-spicy sauce.