Chickpea curry with spinach

Cook 150 g rice according to the packet.

Finely chop 1 medium onion and 2 small garlic. Rinse and drain 400 g canned chickpeas.

Heat 1 tbsp rapeseed oil in a pan and cook the onion and garlic for 3 minutes. Add 1 tbsp curry powder and fry for half a minute.

Add the chickpeas, 400 g canned tomatoes and 200 ml coconut milk. Simmer for 10 minutes.

Stir in 100 g spinach and let it wilt. Serve the curry over the rice.