Ingredients
Serves: 4 Ready in: 10min
- 2 cans of chickpeas
- 1 jar Tully'z All-Natural Coconut Masala Curry Sauce
- 100g/2 cups baby spinach leaves
- 1 Tbsp honey/maple syrup
- 2 Tbsp finely chopped fresh coriander leaves
- 2 chopped fresh red chillies* (optional)
- 1 tbsp olive oil
Method
- Rinse the canned chickpeas, drain, and keep aside.
- Heat up oil in a non-stick frying pan.
- Add spinach and cook on high heat for 2 minutes while stirring occasionally.
- Mix in the chickpeas, honey, chillies, and the whole jar of Tully’z All- Natural Coconut Masala curry sauce.
- Cover and cook for 5 minutes on medium heat.