Chickpea Curry

Cook the rice

Cook the basmati rice according to package instructions. Once done, fluff with a fork, cover, and keep warm while you make the curry.

Soften the onion

Heat the olive oil in a large, deep pan or skillet over medium heat. Add the onion with a pinch of salt and cook, stirring occasionally, for 6–8 minutes until soft, translucent, and just starting to turn golden at the edges.

Build the aromatics

Add the garlic and ginger to the pan and cook for 1–2 minutes, stirring constantly, until fragrant. Sprinkle in the curry powder and stir for 30–60 seconds until the spices smell toasty and coat the onion mixture — this step deepens the flavour significantly, so don't skip it.

Simmer with chickpeas and coconut milk

Add the drained chickpeas and stir well to coat them in the spiced base. Pour in the coconut milk, stir to combine, and bring to a gentle simmer. Cook uncovered for 12–15 minutes, stirring occasionally, until the sauce has thickened to a creamy, spoonable consistency.

Wilt the spinach and season

Add the spinach in two or three handfuls, stirring each addition until just wilted before adding the next, about 2 minutes total. Taste and season generously with salt and black pepper.

Serve

Spoon the curry over the warm rice and serve immediately.