What you need to do
In a large saucepan, heat the
oil over medium-high heat.
Add the onion, ginger and
garlic, and cook for 1-2 mins, until soft. Next, add in the spices and continue
cooking for another 2-3 mins, add a splash of the coconut milk to prevent from
Next, add in the chickpeas
(with a splash of the brine), pumpkin, tomato passata and the remaining coconut
milk. Additionally, add in ½ cup (120ml) of water, then season with salt and
pepper, and mix well.
Bring to boil, then lower the
heat, cover the saucepan with a lid and simmer for 20 mins, stirring
Lift the lid and cook for
another 5-10 mins until the sauce reduces and thickens. Finally, add the
spinach and cherry tomatoes, mix well and take off the heat.
Serve with a portion of brown
or white rice (not included in macro info).