Servings - 4

Ingredients - Spice paste

• 1 red onion
• 1 red chilli (optional)
• 3 cloves of garlic
• Thumbs size piece of garlic
• 1 tbsp garam masala
• 1/4tsp black pepper
• 1 tsp cumin
• 1 tsp turmeric

Ingredients

• 1 tin coconut milk
• 1 cup of vegetable stock
• 2 tins of chickpeas
• 2 tablespoons red onion relish
• 1/2 cup harissa peanut butter
• Handful of leafy greens like spinach /chard or kale
• Zest & juice of 1 lime

Directions

1. Blitz the spice paste ingredients together in a blender or a food processor with a couple tablespoons of water to loosen if you need.

2. Heat up a tbsp oil in a pot and gently sauté the spice paste for about 3 minutes. Add the coconut milk and stock and stir gently until it comes together to a gentle bubble and then add in the peanut butter and red onion relish.

3. Add in your chickpeas and let the curry simmer for about 10 minutes until it has reduced slightly and become silky. Have a taste and adjust the seasoning if needed. Then 5 minutes before serving add the leafy greens and finish with the juice and zest of your lime before serving with rice & all your favourite toppings, we love pickled onions, fresh herbs and nuts!