4 tbsp coconut oil
2 brown onions, finely diced
2 garlic cloves, minced
5cm ginger, finely grated
1-2 green chilies, finely chopped (optional)
800g chickpeas, tinned (drained & rinsed)
800g cherry tomatoes
250g frozen peas
100g spinach leaves
1-2 lemons, juice and zest
Fresh mint & coriander (to serve)
How to Cook
1. Heat the oil in a large pan, then add the onion, garlic, ginger and green chilli with a pinch of salt and cook for 5-8 minutes until softened.
2. Stir in all the spices and cook for further 2 minutes.
3. Add the cherry tomatoes to the pan and stir to combine, breaking the whole cherry tomatoes by pressing them up with the back of a wooden spoon against the base of the pan. Add the chickpeas along with the water, and stir again. Cook on MED heat for 15 minutes before adding the peas. Cook for further 5 minutes.
4. Stir in the spinach, lemon juice, more salt and, if needed, a little extra water.
Serve with rice and garnish with the fresh herbs and lemon zest.