Goan Chickpea & Spinach curry

This Goan chickpea and spinach curry is the perfect side dish, light lunch, vegan option and a filling for a samosa! Add some fresh chillies if you like to add some heat, possibly some diced potato, and serve with a hard-boiled egg if you want to add protein. serves 4

• 1 carton Goan Green spice blend

• 300ml ‘secret sauce’

• 2 small fresh chillies, finely chopped (optional)

• 2 tins chickpeas, drained

• 2 handfuls spinach

• 1 handful fresh coriander, finely chopped

• 2 tbsp desiccated coconut

• juice of 1 lime

• optional: hard-boiled eggs; cooked, diced potatoes

1. Fry the spices in a little oil until fragrant. Add the chillies if using.

2. Add the ‘secret sauce’ and cook for a few minutes.

3. Add the chickpeas and simmer very gently for about half an hour. Add a little water at this or any stage if it looks a little dry.

4. Add lime juice to taste.

5. Stir in the coconut and spinach and cook for a further 10 minutes. Add the potato at this stage, if using.

6. When ready to serve, stir in the coriander. Add lime juice to taste.