100g Fonio
200ml water
One onion
One clove of garlic
1 tsp chili powder
3 tbsp curry powder
Salt
White pepper
200ml coconut milk
100ml vegetable broth
110g chickpeas from a jar/can
A handful of fresh spinach
Pine nuts for sprinkling
First, cook the fonio according to the instructions.
Chop the onion and garlic finely and sauté well in some coconut oil. Then add the spices and toast briefly. Deglaze everything with the vegetable broth and then pour in the coconut milk. Let it simmer for 5 minutes over medium heat, then add the chickpeas and spinach. Continue to simmer over low heat, stirring occasionally until the sauce thickens.
The pine nuts are sprinkled on top at the end.
