For The Base:
800g Frozen Spinach
800ml Coconut Milk
2 Green Chillies
3 Garlic Cloves
5g Fresh Ginger
1 tbsp Cumin Seeds
2 Tsp Garam Masala
1 Tbsp Tomato Purée
960g Drained Cooked Chickpeas
For The Brothy Spiced Green Chickpeas with Yoghurt Swirl:
500ml Vegetable Stock
60g Natural Yoghurt
1 Red Chilli
For The Creamy Green Chickpeas and Chilli Fried Eggs:
2 Eggs
1 Red Chilli
2 Spring Onions
5g Fresh Coriander
For The Spicy Coconut Chickpeas & Rice:
1 Spring Onion
1 Red Chilli
5g Fresh Coriander
250g Cooked Rice