Chickpea and spinach coconut curry

Peel the onion and slice it thin. Peel the garlic clove and mince it. Wash the spinach and drain the chickpeas in the colander.

Put the 200 g of basmati rice in the colander and rinse it under cold water until the water is almost clear. Drain it well.

Put the rice in the saucepan with 35 cl of water and a pinch of salt. Bring to a boil, then turn down to very low, cover and cook without lifting the lid.

Heat the olive oil in the skillet over medium heat. Add the onion and cook it, stirring, until it turns translucent.

Add the garlic and curry powder, then stir nonstop so the spices don't burn.

Pour in the chickpeas and coconut milk and season with salt and pepper. Let it simmer over medium heat, stirring now and then.

Add the spinach a handful at a time, stirring until it wilts. Keep cooking over low heat, then taste and adjust the salt and pepper.

Turn off the heat under the rice and leave it covered for 5 minutes. Then fluff it with a fork.

Split the rice between two plates and spoon the curry over the top. Serve right away.