800 g (28 oz) chickpeas (2 x 400 g tins), drained and rinsed

3 cloves garlic, peeled and crushed

1 onion, peeled and chopped

2 tbsp mild curry powder

1 tsp sweet smoked paprika

1/4 tsp mild chili flakes

3 tbsp tomato purée

400 g (1 tin) coconut milk, reduced fat

1/2 tsp sea salt

240 g (9 oz) baby spinach, shredded

50 g (2 oz) mango chutney

1 tsp garam masala

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Add all the slow-cook ingredients — chickpeas, garlic, onion, curry powder, paprika, chili flakes, tomato purée, coconut milk, and salt — to the slow cooker.
Stir well to combine so the spices are evenly mixed through the sauce.
Cook on HIGH for 3 hours, allowing the curry to thicken and the flavors to develop.
Before serving, stir in the shredded spinach, mango chutney, and garam masala. Let the residual heat wilt the spinach.
Serve hot with basmati rice, naan bread, or a spoonful of coconut yogurt.

Use full-fat coconut milk for a creamier curry.

Substitute spinach with kale or frozen spinach if preferred.

Swap chickpeas for lentils or add diced sweet potato for a heartier dish.

Adjust spice levels by adding extra chili flakes or fresh chili.

Store leftovers in the fridge for up to 4 days or freeze for up to 3 months.