Brazilian Coconut Chickpea Curry

recipetineats.com

Teegs

subheading: CHICKPEA CURRY:

1.5 tbsp olive oil

1 onion , finely chopped

2 garlic cloves , minced

1 red capsicum/bell peppers , cut into 3 x 0.75cm / 1.25 x ⅓"" strips

2 cans chickpeas , drained (Note 1)

400ml/14oz coconut milk , full fat for best flavour (Note 2)

400ml/14oz can crushed tomato

1 cup (250ml) chicken or vegetable stock/broth , low sodium

1 tbsp paprika

1 tbsp cumin

½ to 1 tsp cayenne pepper (adjust spiciness to taste)

1.5 tsp sugar (any type)

0.5 tsp salt

50g / 2oz baby spinach leaves (or kale)

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