Ingredients: 

1 tbsp coconut oil

1 red onion (skinned & finely chopped)

2 garlic cloves (skinned & crushed)

1 tbsp tomato puree 

1 tsp paprika 

½ tsp turmeric 

1 tsp ground coriander 

1 pinch chilli flakes 

1 tbsp ground almonds

1 glass jar chickpeas

1 can coconut milk

2-3 big handfuls spinach 

Method:

1. Skin and finely chop the red onion and crush / finely chop the garlic. In a wok, gently fry in the coconut oil on a medium heat 

2. Once softened, add all the herbs & tomato puree and stir well

3. A couple of minutes later, add the chickpeas & coconut milk 

4. Bring to the boil and then simmer for 5 minutes

5. Add the ground almonds, stir and cook for a further 2-3 minutes 

6. Take off the heat and stir in all of the spinach

7. Serve with quinoa or wholegrain rice