100g fonio
200ml water
an onion
a clove of garlic
1 tsp chilli powder
3 tbsp curry powder
Salt
White pepper
200ml coconut milk
100ml vegetable stock
110g jar/canned chickpeas
A hand of fresh spinach
Pine nuts for sprinkling
First cook the fonio according to the instructions.
Chop the onion and garlic finely and fry well in a little coconut oil. Then add the spices and let them roast briefly. Deglaze the whole thing with the vegetable broth and then pour in the coconut milk. Simmer on medium heat for 5 minutes and then add the chickpeas and spinach. Continue to simmer over low heat, stirring occasionally until the sauce has thickened.
The pine nuts are sprinkled on top at the end.
