8 garlic cloves, crushed
2 tbsp fresh ginger, peeled and grated
2 400g tins of chopped tomatoes
Zest and juice of 2 lemons
2 tsp dried chilli flakes
2 400g tins of chickpeas
900 g baby spinach
2 400g tins of coconut milk
Salt and black pepper
4 medium potatoes, baked and cut in half
1 Heat the oil in a large heavy pot over a medium-high heat. Add the onions and cook for 5-6 minutes, until just beginning to brown.
2 Add the garlic, ginger, tomatoes, lemon zest and chilli flakes. Cook for three minutes, stirring the mixture frequently.
3 Add the chickpeas and cook over a high heat for 3-4 minutes, or until the chickpeas are beginning to turn golden and are coated with the onion mixture.
4 Add the spinach, stirring in a handful or two at a time and waiting for it to wilt and make room in the pot before adding the next handful.
5 When all the spinach has been added, stir in the coconut milk and lemon juice and season well. Bring to a simmer, then turn down the heat and cook for 10 minutes or until the chickpeas are warm through. Taste and add more salt, pepper and lemon juice if desired.
6 Serve hot over baked potatoes.