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About the Recipe
Ingredients
1 jar roasted red capsicum, drained
1 can coconut milk
2 tablespoon harissa
1 tablespoon olive oil
1 onion, chopped
1 teaspoon curry powder
1 can chickpeas, drained and rinsed
Small bag baby spinach
Equipment needed:
knife
chopping board
measuring tools
large pan
Preparation
Add the roasted red peppers to a food processor with the coconut milk and harissa. Puree until smooth
In a frying pan heat the olive oil. Add the onion and curry powder and stir-fry until onion is translucent, about 3-4 minutes
Pour in the pureed pepper mixture and chickpeas. Cook for 8-10 minutes or until it just starts to simmer.
Stir in spinach and cook until wilted, about 2 minutes
Serve
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