Peel and finely chop the onion, garlic and ginger. Get everything ready first and the rest is easy.
Heat the olive oil in a large pan and cook the onion, garlic and ginger until soft and translucent. Add the turmeric and cumin and toast briefly until the spices are fragrant.
Rinse the chickpeas and add them to the pan with the coconut milk. Bring everything to the boil once, then simmer gently over a medium heat for 10–15 min.
Let the stew cook until it turns slightly creamy and the flavours come together. Stir now and then so nothing catches.
Fold in the spinach and cook only until it wilts. Season to taste with salt and pepper.
Serve hot and, if you like, finish with a little extra pepper or a small splash of olive oil.
Good to know
A stew like this is just right when you want something simple but full of flavour. It's creamy, well spiced and in the pan in no time. Just the thing for relaxed cooking without much effort.
Swaps
Chickpeas → white beans (similar fibre content and mild). Coconut milk → unsweetened cashew cream (also provides some protein, often milder in flavour; contains tree nuts). Spinach → kale (more texture, naturally contains vitamin K).
Allergens
The recipe is naturally vegan and gluten-free, but contains coconut, which some people don't tolerate. Season mildly for children; in pregnancy, the kitchen amounts of spices used here are generally fine.
