Brazilian Coconut Chickpea Curry

Ingredients

Scaled for your household (4 portions) · original serves 4

• Olive oil1½ tbsp
• Brown onion1
  finely chopped
• Garlic cloves2
  minced
• Red capsicum1
  cut into strips
• Tinned chickpeas800 g
  drained
• Coconut milk400 ml
  full fat preferred
• Tinned diced tomatoes400 g
• Chicken stock250 ml
  vegetable stock keeps recipe vegetarian
• Paprika1 tbsp
• Ground cumin1 tbsp
• Ground cayenne pepper (optional)½ tsp
  adjust to taste
• Sugar1½ tsp
• Salt½ tsp
• Baby spinach50 g
• Coriander bunch3 tbsp
  plus extra for serving

Method

1. 1

   Heat the olive oil in a large pot over medium-high heat. Add the chopped onion and cook until it begins to soften.

2. 2

   Add the garlic and sliced capsicum and cook briefly until fragrant and the capsicum begins to soften.

3. 3

   Add the drained chickpeas, coconut milk, crushed tomatoes, stock, paprika, cumin, cayenne if using, sugar and salt. Stir well to combine.

4. 4

   Bring the curry to a simmer, then cook for about 10 minutes so the sauce thickens and the chickpeas absorb the flavours.

   10 min
5. 5

   Stir through the baby spinach and cook just until the leaves wilt.

6. 6

   Stir through most of the chopped coriander, taste and adjust seasoning, then serve with the remaining coriander scattered over the top.