Chickpea curry

STEP BY STEP

Let's make something delicious.

1. 01

   Peel and finely chop the onions and garlic. Peel and finely chop the ginger. Peel the sweet potato and cut into bite-sized cubes.

2. 02

   Heat the sesame oil in a large pot. Gently sauté the onions, garlic and ginger for 2–3 minutes. Add the chickpeas and sauté briefly with them. Wash the lemon and squeeze its juice into the pot. Add the sweet potato and spinach, pour in the chopped tomatoes and coconut milk, then cover and simmer over a medium heat for 20 minutes. Season with the spices and soy sauce, then simmer over a low heat for a further 10 minutes.

3. 03

   Meanwhile, cook the rice according to the packet instructions.

4. 04

   Toast the cashews in a non-stick frying pan without oil until golden brown. Wash the coriander, shake dry and pick off a few leaves.

5. 05

   Garnish the chickpea curry with the toasted cashews and fresh coriander, then serve.