Chickpea and spinach curry Our friends at Jenius Social know how to make a feast from a few simple things. The ingredients list here might look long, but after a minute rooting at the back of the cupboard we're confident that you'll find many of the below, or at least, some happy substitutions. I.e. the Broccoli, spinach and nuts are highly interchangeable. You can use any colour lentil, and use the spicing as a guideline. Follow your senses. Ingredients (Serves 3 -4) 1 white onion, chopped 2 garlic cloves, chopped 3cm of ginger, grated 6 ripe tomatoes ½ tsp sunflower oil 1 tsp cumin 2 tsp coriander 1 tsp chilli Flakes 1 tsp yeast extract 4 tbsp red lentils 6 tbsp cream of coconut 1 head of broccoli, cut into florets 400g cooked chickpeas 100g baby spinach Juice of half a lemon 1 tbsp sesame seeds 1 tbs cashew nuts Method Put onion, garlic, ginger, and tomatoes in a food processor and blend to a puree. Heat the oil in a large pan and fry the spices for 30 seconds to release the aromats. Add the puree and yeast extract and cook for 2-3 mins. Add the lentils and coconut cream and cook until lentils are tender. Add brocolli and cook for 4 mins. Add cooked chick peas, spinach and lemon juice. Garnish with sesame seeds and chopped cashew nuts. Serve with brown rice. Recipe courtesy of Andrew at Jenius Social.