Chickpea curry with spinach

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14 ingr.

25 min.

170°C

Chickpea curry with spinach

Prepare the Kamado BONO grill for direct cooking, light the charcoal with a tanner. Place a cast iron skillet on the grill ring.
Heat the oil. Add the tomatoes and spices, simmer for 3-5 minutes, stirring.
Add the garlic, chickpeas and corn, stir and pour in the coconut milk. Stir and cook over low heat for about 20 minutes, Add spinach, stir and simmer a little more.
Serve with rice.
Delicious.

Ingredients

3-4 tablespoons of oil
A cup of chopped cherry tomatoes
1 tbsp chili powder
2 tbsp. Curry powder
1 tbsp. cumin
2 tbsp. Onion powder
3 chopped garlic cloves
1/2 tsp of pepper
1 tbsp. Of salt
1 can conc. Chickpeas
3/4 cup boiled corn
1 cup chopped diced carrots
1 can of coconut milk
1.5 cups spinach
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