Chickpea and Spinach Curry
Ingredients
- 2 tins chickpeas
- 450gm bag baby spinach leaves - washed
- 1 red onion - finely chopped
- 1 teaspoon oil
- 1 cinnamon stick
- 5 black cardamoms
- 4 cloves garlic - minced
- 4cm chunk ginger - minced
- 1 teaspoon cumin seeds
- 1 teaspoon turmeric
- 1 teaspoon ground coriander powder
- 1 teaspoon garam masala
- 140gm tin tomato purée or a tin of finely chopped tomatoes
- 1 large handful coriander - finely chopped
- 1-2 chillis - optional
Preparation
Fry the red onion in the oil
Add the cinnamon stick, black cardamoms and cumin seeds
When the onions are starting to brown add the garlic, ginger and a chopped chilli or 2 if you like it spicy
Stir for a couple of minutes and add chickpeas
Next, add a 140gm tin of tomato purée, 1/2 pint of water, the spices and a handful of chopped coriander
Simmer for about 10-15 minutes
Finally add in the spinach and stir in until it wilts
Cook away some of the water until you have your desired consistency
Enjoy with rice or naan or chapattis
