Ben’s Ginger Chickpea and Spinach Curry

2 servings · 25 min.

Ingredients

• 2 tsp Ben’s Ginger Ginger-Turmeric Concentrate 
• 1 can of chickpeas (400 g, drained) 
• 1 can of coconut milk (400 ml) 
• 200 g leaf spinach (frozen or fresh) 
• 1 onion, finely diced 
• 2 cloves of garlic, pressed 
• 1 tablespoon tomato paste 
• 1 teaspoon cumin 
• 1 teaspoon garam masala 
• Olive oil, salt 

Preparation

1. Sauté the onion in oil for 4 minutes until golden brown. 
2. Add garlic, cumin, and garam masala—sauté for 1 minute. 
3. Stir in the tomato paste and sauté briefly. 
4. Add the chickpeas and coconut milk, then let it simmer for 10 minutes. 
5. Fold in the spinach and let it wilt for 2 minutes. 
6. Stir in the concentrate, season to taste—do not boil any further.