Chickpea curry

Chickpea curry 

400g tomatoes

400g chickpeas

1 tbs coconut oil

1 onion sliced thin

1 tsp grated ginger

2 tbs laksa paste

1 tsp crushed garlic

160g tofu, drained, cut into 1cm pieces

1 tbs Philadelphia cheese

125ml water

100g spinach leaves

Heat oil in saucepan, cook onion until soft.

Add laksa paste, ginger and garlic. 

cook for 30 seconds.

Add tomatoes, drained chickpeas and water. 

Simmer for 10 mins.

Stir through Philadelphia cream. 

Add tofu and spinach.

Stir until spinach has wilted. 

Serve. 

Serve with brown rice and natural Greek yogurt.