Chickpea and spinach dahl

Ingredients

• cooked chickpeas3 tins (1.2 kg drained)
• chopped tomatoes2 tins (800 g)
• coconut milk1 tin (400 ml)
• fresh spinach300 g
• onions2
• garlic cloves3
• fresh ginger1 piece, 3 cm

In your cupboard: garam masala (2 tsp), turmeric (1 tsp), oil (2 tbsp), salt (1 tsp)

Preparation

1. Sauté the chopped onions for 5 minutes in the oil, then add the garlic, ginger and spices.
2. Add the chickpeas, tomatoes and coconut milk. Season with salt and cook for 25 minutes on low heat.