Thai Coconut Chickpea Curry

• 200 g Jasmine rice
• 450 ml Water
• 3 cloves Garlic
• 20 g Ginger root, firm and fresh
• 1 tbsp Olive oil
• 2 tbsp Red curry paste
• 400 ml Coconut milk
• 1 tbsp Soy sauce
• 480 g Canned chickpeas
• 1 large Red pepper, firm
• 120 g Baby spinach
• 1 medium Lime, juicy
• 15 g Fresh coriander, fresh and bright

1. Rinse the jasmine rice until the water runs mostly clear, then tip into a saucepan with the water. Bring to the boil, cover, and cook on the lowest heat for 12 minutes. Remove from the heat and leave covered for 10 minutes to steam.
2. Meanwhile, peel and finely grate the ginger, and finely chop the garlic. Heat the olive oil in a large pot over medium heat, then cook the garlic and ginger for 30 to 60 seconds until fragrant. Stir in the red curry paste and cook for 1 minute to toast it slightly.
3. Pour in the coconut milk and soy sauce, then bring to a gentle simmer. Drain and rinse the chickpeas, then add them to the pot. Simmer for 8 minutes, stirring occasionally, until the sauce looks slightly thickened.
4. Slice the red pepper into thin strips and add to the curry. Simmer for 5 to 7 minutes until the pepper is tender but still bright. Stir in the baby spinach and cook for 1 to 2 minutes until just wilted.
5. Finely grate a little lime zest into the pot, then squeeze in the lime juice and stir. Take off the heat and fold through most of the fresh coriander, saving a little to finish. Serve the curry with the rice and scatter over the remaining coriander.

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