Chickpea curry with rice

Peel the onion and cut it into small dice on the cutting board.

In the skillet, heat the oil over medium heat and cook the diced onion for 3 min until translucent.

Sprinkle the curry powder over the onions and stir well for 30 seconds to wake up the flavors.

Add the coconut milk to the skillet and bring it to a boil over medium heat.

Add the drained chickpeas to the skillet and let them simmer for 5 min over low heat so they soak up the sauce.

Add the frozen spinach to the skillet and stir. Cook for 3 min over medium heat until it's thawed.

Add a pinch of salt and stir everything well. Taste and adjust if needed.

Meanwhile, bring 30 cl of water to a boil in the saucepan. Add the rice, cover and cook over low heat for 35 min without stirring.

Tip the rice into the colander to drain off any extra water and set it aside.

Divide the rice between the plates and spoon the chickpea and spinach curry over it.