Serves 3
*Chickpeas x 1 tin (approx 400gm), drained & rinsed
*Onion x 1 small brown, finely chopped
*Garlic x 2 cloves, minced
*Ginger x 1 teaspoon, minced
*Lemon x 1 (Zest of whole lemon, finely grated + 1 tablespoon of lemon juice & use rest of lemon as wedges to serve)
*Baby spinach x 160grams approx (roughly chop or snip with kitchen scissors)
*Coconut cream x 1 large can (about 400ml), I used light, organic
*Red capsicum x 1/2 cup finely chopped
*Dried chilli flakes x 1/2 teaspoon (for medium heat, use full teaspoon)
*Chicken stock powder (reduced salt if possible) x 2 teaspoons
*Turmeric powder x 1/2 teaspoon
*Soy sauce x 1 tablespoon
*Oil for frying
*Fresh coriander to serve
*Ladle over Jasmine rice or Baked sweet potato for a complete meal
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-Add garlic, onion, ginger and capsicum to cold oil, then heat and fry with a pinch of salt until softened.
-Add chickpeas, sauté for 4-5 minutes, stirring often.
-Add lemon zest and chilli flakes, stir and then add chopped baby spinach, a handful at a time.
-When spinach is wilted, add coconut cream, chicken stock powder, turmeric, lemon juice & soy sauce.
-Simmer for ten minutes then serve.
-Serve Sri Lankan chickpeas with jasmine rice or baked sweet potato and top with fresh coriander leaves & a wedge of lemon.
