Brazilian Chickpea Curry

Capsicana Brazilian Chilli & Tomato Cooking Paste

400g tin of chickpeas, drained

400g tin chopped tomatoes

100g spinach

100ml water

1 red pepper, chopped

1 onion, finely chopped

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Cooked rice, for serving

Spring onions, finely chopped for serving

Fresh coriander, for serving

1. In a large pan heat 1tbsp cooking oil and add the chopped pepper and onion. Fry until softened (approx 3-4 minutes).
2. Add your drained chickpeas into the pan, with the cooking paste, spinach, tinned tomatoes and 100ml water.
3. Stir well then leave to simmer and reduce for 15 minutes.
4. Once the sauce has thickened serve with rice and top with spring onions and fresh coriander. Enjoy!