Chickpea stew with coconut milk and spinach

This stew is very tasty hot as cold and also very easily prepared. I usually serve it along with whole wheat pasta, but it tastes just as good with rice, noodles, couscous, etc.

Ingredients:
1 can of coconut milk á la 400 ml
500 g crushed tomatoes
2 yellow onions
2 tbsp curry powder (I'm using a spicy one)
1 tbsp oil
2 pkg chickpeas á la 380 g (canned)
300 g frozen chopped spinach
2 vegetable bouillon cubes
3 cloves of garlic (more or less depending on the desired strength)
1 tbsp sambal oelek (more or less depending on the desired strength)

Directions:

• Chop the onion and the garlic and fry it in oil along with the curry.
• Add the coconut milk and the stock cubes.
• Boil for 5 minutes. 

• Add the crushed tomatoes, the frozen spinach, the chickpeas and the sambal oelek.
• Stir and let boil.

VOILÀ!