Prep time overnight Cooking time 30 mins Serves 4 2 tsp vegetable oil 1 large onion, chopped 1 red pepper, chopped 4 tbsp korma curry paste 200ml vegetable stock 300ml canned coconut milk 200g chickpeas, soaked overnight, boiled and drained 100g spinach, washed and roughly chopped Steamed rice, to serve Micro herbs, for garnishing 1 Heat oil in a pan over medium heat. Add onion and pepper. Cook, stirring, for 3 to 4 minutes or until vegetables are softened. Add curry paste. Cook, stirring, for 1 minute or until aromatic. 2 Add stock and coconut milk. Bring to the boil. Add boiled chickpeas, reduce heat to medium-low. Cook, stirring, for 4-5 minutes or until heated through. 3 Stir in spinach. Cook for 1 minute or until spinach is just wilted. Pour into a serving dish over a bed of steamed rice. Garnish with micro herbs and serve immediately.