Chickpea Curry with Coconut & Peanut

In a pot of boiling salted water, cook the rice according to the package instructions. Drain at the end of cooking.

Heat a drizzle of olive oil in a pan over medium heat. Add the grated garlic and curry powder. Cook for 1 minute, stirring.

Add the crushed tomatoes, chickpeas, spinach and a splash of water. Season with salt and pepper. Cover and simmer for 8 to 10 minutes.

At the end of cooking, mix well, then add the peanut butter and coconut milk. Mix well and continue cooking for 1 to 2 more minutes.

Serve the rice in a bowl or deep plate with the chickpea, coconut and peanut curry. Adjust the seasoning to taste and add a few cilantro leaves if you have some. It's ready!