Chickpea and spinach curry

Method

Dice the onion and fry it in a large pan over medium heat until soft and translucent, about 5 minutes. Stir in the curry paste and cook for another minute to toast the spices and release their oils; you'll smell them sharpen. Pour in the coconut milk, then drain and rinse the chickpeas and add them to the pan. Bring to a simmer and let it bubble gently for 10 minutes, stirring occasionally. The sauce should reduce slightly and thicken.

Roughly chop the spinach and stir it into the curry. Keep the heat at a medium simmer; the spinach will wilt in 2-3 minutes. Taste and adjust the seasoning. The curry should coat the back of a spoon lightly; if it's too thin, leave it simmering uncovered for another few minutes. If too thick, loosen it with a splash of water. The chickpeas should hold their shape but be tender enough to break with gentle pressure. Serve hot.