This curried coconut quinoa with chickpeas is so simple and tasty it could become a regular dish in your cooking repertoire for winter.The dish contains turmeric which is known for its anti-inflammatory properties and can help reduce the risk of dementia, cancer, heart attacks and strokes. Another nutritional hero of this dish is quinoa, one of only a few plant foods considered a complete protein. It also contains B-vitamins, magnesium, calcium, Vitamin E and fibre. Ingredients:3 teaspoons melted coconut oil1 clove of crushed garlic1 medium brown/yellow onion, chopped1 tbsp ground cumin powder1 tbsp turmeric powder1 teaspoon curry powder (I like Keen's)1 can of organic chickpeas, rinsed and drained1 can (400ml) coconut cream½ cup water1 cup of quinoa1 teaspoon sea salt2 cups of baby spinach or rocket Method:1. In a large saucepan heat on medium and add coconut oil.2. Add onion and garlic and cook until translucent and then add all the spices and cook for another 2-3 minutes.3. Next, pour coconut cream, water and quinoa in saucepan. Stir until well combined and add the chickpeas and pinch of salt. Cover and turn down heat on low for 15 minutes.4. Once cooked, turn off heat and stir in spinach or rocket.5. Serve with cashews and cherry tomatoes and enjoy!