Cook the aromatics
Cook onion in olive oil for 5 minutes. Add garlic, ginger and cumin for 1 minute.

Chickpeas, tomato and greens simmered in spiced coconut broth until thick enough to scoop with bread.

Crush some chickpeas against the pan to thicken the broth while leaving the rest whole. It is the difference between stew and flavoured coconut water.
Tick each step as you go. Built-in timers keep the important moments close.
Cook onion in olive oil for 5 minutes. Add garlic, ginger and cumin for 1 minute.
Add chickpeas, tomato and coconut milk. Simmer uncovered for 18 minutes.
Press about one-quarter of the chickpeas against the pot with a spoon and stir them back through.
Fold through spinach until wilted. Add lemon, salt and black pepper.
Energy1,950 kJ
Protein16 g
Carbohydrate50 g
Fibre15 g
Fat23 g
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