Coconut chickpea and spinach curry

Peel and thinly slice the onion, and crush or mince the 2 garlic cloves. Wash the spinach and drain the chickpeas in the colander.

Rinse the 150 g of rice, then put it in the saucepan with 275 ml of water and 1 pinch of salt. Bring to a boil, cover, turn down to very low and cook for 10 min, then let it swell off the heat, still covered.

Heat 1 tbsp of olive oil in the skillet over medium heat and cook the onion for 4 min until it turns translucent. Add the garlic and stir for 30 seconds.

Add 1 tbsp of curry powder and stir for 30 seconds so it releases its aroma without burning.

Pour in the 400 g of chickpeas and the 20 cl of coconut milk. Stir and let it simmer over medium-low heat for 5 min.

Add the 250 g of spinach a handful at a time, stirring until it cooks down. Keep cooking for 3 min, then season with 1 pinch each of salt and pepper.

Fluff the rice with a fork and split it between 2 plates. Spoon the curry over the top or on the side.