Creamy Curry with Crispy Chickpea Topping & Pita

Heat a drizzle of olive oil in a deep frying pan over medium-high heat. Fry the onion, garlic, ginger paste and chili pepper for 3 - 4 minutes, or until the onion is translucent and the garlic is golden-brown. Stir in the chickpeas and the yellow curry spices and continue frying for 6 - 7 minutes, or until the chickpeas get crispy.

Dice the carrot in the meantime. Set aside around a third of the chickpeas to use later as garnish. Use a potato masher or the back of a ladle to roughly squash the rest of the chickpeas in the pan.

Add the carrot, the stock, the turmeric and the coconut milk. Mix well so as to ensure the pan is thoroughly deglazed, then bring to a boil. Allow to simmer for around 10 - 13 minutes, or until thickened and reduced (see Tip). Stir in the spinach and allow to wilt and reduce.

Tip: add a splash of water as necessary if the curry is too thick.

Preheat the oven to 200°C and bake the pita for 6 - 8 minutes until golden-brown. You can also use a toaster if preferred.