Ingredients

• chickpeas - 2 cups, cooked
• coconut milk - 1 can (400ml)
• onion - 1, chopped
• garlic - 3 cloves, minced
• ginger - 1 inch, grated
• bell pepper - 1, diced
• carrot - 1, sliced
• zucchini - 1, diced
• spinach - 2 cups, fresh
• curry powder - 2 tablespoons
• olive oil - 2 tablespoons
• salt - to taste
• black pepper - to taste
• cilantro - for garnish

Instructions

1. 1.

   Heat olive oil in a large pot over medium heat.

2. 2.

   Add the chopped onion, garlic, and ginger. Sauté until the onion is translucent.

3. 3.

   Stir in the curry powder and cook for another minute until fragrant.

4. 4.

   Add the bell pepper, carrot, and zucchini. Cook for about 5 minutes until slightly softened.

5. 5.

   Pour in the coconut milk and bring to a simmer.

6. 6.

   Add the cooked chickpeas and stir well. Let it simmer for 10 minutes.

7. 7.

   In the last few minutes, add the fresh spinach and stir until wilted.

8. 8.

   Season with salt and black pepper to taste.

9. 9.

   Serve hot, garnished with fresh cilantro.