chickpeas curry with spinach and quinoa

200 g frozen leaf spinach
1 can chickpeas (about 425 g)
1/2 red onions
150 g carrots
400 ml unsweetened coconut milk
200 ml vegetable soup
1 tablespoon olive oil
2 heaped teaspoons mild curry powder
2 teaspoons bear’s garlic (also called: ramson and wild garlic)
salt
pepper
150 g quinoa (it’s kind of like rice, but just more *nom nom*)

1. Quinoa

Rinse 150 g quinoa very well with hot water. Give everything into 375-400 ml water and let it simmer slowly. If the entire water is gone, the quinoa is ready to eat. It will be ready just when your curry is about to be served. 🙂

2. Chickpeas curry with spinach

Squash the water out of 200 g defrosted leaf spinach. Slice the 1/2 red onion and the 150 g carrots (peel before) into small cubes.

Roast onions and carrots gently with 1 tablespoon olive oil in a pan for about 4 minutes. Dust it with 2 heaped tsp mild curry powder and briefly sauté everything.

Add 400 ml unsweetened coconut milk and 200 ml vegetable soup. Mix in the leaf spinach and the whole can of rinsed and drained chickpeas. Mix everything and let it simmer for about 8-10 minutes.

Season everything with salt, pepper and 2 teaspoons bear’s garlic. Serve it with quinoa. 🙂

Bon appétit!