Servings: 2-4
Total Time: 25mins



Garlic infused oil (as needed)
1 large zucchini (cut into cubes)
1 tsp turmeric
1 tsp dried chili flakes
1 tsp garam masala
1 tsp ground coriander
1 tbsp flour
7 ounces canned chickpeas (rinsed and drained)
1 (14 ounces) can chopped tomatoes
1 (14 ounces) can full-fat coconut milk
2 generous handfuls of fresh spinach
Chives (to garnish)

Add around 2 tablespoons of garlic-infused oil to a frying pan,
and on moderate heat, fry the zucchini until just golden on all sides.
Add the turmeric, dried chili flakes, garam masala, and ground coriander.
Stir to combine and add the flour, stirring for 60 seconds until the zucchini is evenly and well coated.
Add the chickpeas and canned tomatoes to the mixture and stir to combine.
Pour in the canned coconut milk, stir to distribute, and incorporate evenly.
Bring the mixture to boil and simmer to thicken for 10 minutes.

Fold in the fresh spinach, cooking until wilted.
Spoon into bowls, garnish with chives and serve.

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