Whole wheat pasta with chickpeas, spinach and coconut curry

Ingredients

For 1 serving

• Whole wheat pasta70 g
• Cooked chickpeas100 g
• Spinach100 g
• Coconut milk40 ml
• Onion30 g
• Curry powder1 teaspoon
• Saltto taste

Contains: gluten,

Method

1. Bring a pan of water to the boil for the pasta and salt it once it boils, then add the wholemeal pasta and cook for the time on the packet, usually 10–12 minutes, until al dente.
2. Meanwhile peel the onion and chop it finely; rinse and drain the chickpeas; wash the spinach.
3. In a frying pan soften the onion with a splash of water over medium heat for 3–4 minutes, until soft and translucent.
4. Add the curry powder and stir for 30 seconds until fragrant, then add the chickpeas, coconut milk and a pinch of salt and cook for 5 minutes over medium-low heat, until the sauce thickens slightly.
5. Add the spinach and let it wilt for 1–2 minutes, stirring.
6. Drain the pasta and toss it in the sauce for a minute.