Summary

Ingredients

• 1 packet spinach leaves, frozen, approx. 400 - 450 g
• 2 onions)
• 2 cloves garlic)
• 2 tomato (s), fresh, or 1/ can chunky tomatoes (from a 400 g can)
• 1 small Can (s) chickpeas, drained well, 400 g can
• 1 small Piece (s) ginger about the size half a clove garlic
• 1 can coconut milk, creamy, 400 g
• 2 tablespoon coconut oil
• 0.5 teaspoon ½ salt
• 0.5 teaspoon ½ paprika powder
• 0.5 teaspoon ½ turmeric powder
• 0.5 teaspoon ½ coriander leaves, rubbed
• Chilli flakes

Print Recipe Pin Recipe

Instructions

1. Thaw the spinach leaves (possibly in the microwave) and drain the water. Peel the onion, garlic and ginger. Cut the tomatoes at the base of the stem, pour hot water over them and peel off the skin after a short time. If you want to go really fast, you can also use chopped canned tomatoes. Use 1/2 can for this, but make sure to drain the juice so that the dish does not take on a tomato-like taste or reddish color.
2. Cut the onion and tomatoes into cubes (drain the canned tomatoes), chop the garlic and ginger very finely.
3. Heat the coconut oil in a high pan, add onion, garlic and ginger and sauté until translucent. Add the spinach, tomatoes and coconut milk (including the water), season, stir well and cover.
4. Let everything simmer over low heat, gently bubbling for about 10 minutes. Finally add the chickpeas, stir and let them steep for a moment. If necessary, season again and serve sprinkled with chilli flakes.