Mountain Chickpea & Coconut Curry with Turmeric and Cilantro

1. Heat the canola oil in a wok over medium heat. Add onion, garlic & ginger for about 2 – 3 minutes until fragrant. Add the turmeric, freshly ground black pepper, salt & chickpeas until they start to brown for about 10 minutes or so.

2. Add the coconut milk, stock and bring to a boil. Simmer on low for about 20 minutes, allowing the curry to thicken. Add spinach and cook for a further 2 minutes.

3. Garnish with fresh cilantro, chili flakes & serve with rice.

Precooking tips

· To prepare the chickpeas, soak overnight for at least 18 hours in salted room temperature water and rinse before use. Pressure cook for about 12 – 15 minutes or boil on the stove for about 30 – 40 minutes.

· The black pepper activates the turmeric so you can get the full benefits of the spice. If you’d like to omit this step, you can.

· Adjust salt to taste depending on the strength of your chicken stock.

· For a smoother consistency, mash the chickpeas whilst the curry is simmering. This will also thicken the curry.