Vegan chickpea and spinach curry

/veganlovers
Prep-time Bake-time
10 min 30 min
Difficulty
Servings
2 people

INGREDIENTS

  • 3 cups Ardo chickpeas
  • 2 squares Ardo bio spinach
  • 2 tbs Chorio extra virgin olive oil
  • 400g Pelargos Classic chopped tomatoes
  • 2 tbs foodhaus onion cubes
  • 1 tbs Ardo diced garlic
  • 1 tbs Ardo diced ginger
  • 2 tbs curry powder
  • Maldon sea salt
  • Maldon pepper
  • 1 cup water
  • 3 wholewheat wraps to serve
  • 1 foodhaus Uruguayan Parboiled Rice cooked according to package instructions for serving

METHOD

Lightly fry the onion until soft. Add the ginger and the garlic for 1-2 minutes followed by the chickpeas, the water, the canned tomatoes and the curry powder. Season well and let them boil for 15 minutes. Add the spinach until soft for another 8-10 minutes. 

In the meantime, cut the pittas in triangles and place in the oven for 10minutes until crispy. Serve the chickpea curry with rice and the pittas.