Almond butter chickpeas

I love adding almond, peanut or cashew butter to a bean dish as it seriously elevates the flavour as well as the nourishment! These almond butter chickpeas keep me so full for such a long time, and you can easily sub the nut butter or beans for your preferred favourite.

Makes 1 serve

Ingredients:
- 1 tbsp olive oil
- 1/2 red onion, finely diced
- 1 garlic clove, grated
- 2cm cubed of fresh ginger, peeled and grated
- 1 tsp dried coriander
- 1 tsp dried cumin
- 200g canned chickpeas, drained and rinsed
- 1/2 cup coconut milk (from the can)
- 2 tbsp almond butter
- juice of 1/2 a lime
- salt and pepper, to taste
- large handful fresh spinach
- cooked rice or quinoa or toasted bread, to serve

Method:
1. Add oil, onion, garlic and ginger to a small pot over medium-high heat. Fry up for 2-3 minutes.
2. Add coriander and cumin and fry for a further 1-2 minutes. Then, add the drained and rinsed chickpeas and fry for another 2 minutes.
3. Add coconut milk, almond butter, lime, salt and pepper. Mix well, ensuring there are no clumps of almond butter. Then, add fresh spinach and cook for 3 minutes, before removing the pot from the heat.
4. Serve hot with rice, quinoa or toasted bread, and enjoy!