Tomato Chickpea Curry
Ingredients
- 2 tins chickpeas
- 1 medium onion (diced)
- 120g baby spinach
- 400g diced tin tomatoes
- 8 garlic cloves (diced)
- 1/2 tbsp ginger (diced)
- 80g coconut milk
- 1 tsp chili flakes
- 1/4 tsp cayenne pepper
- 1 tbsp dry parsley
- 1 1/2 tbsp cumin
- 1 tbsp garam masala
- 2 1/2 tbsp tomato paste
- 1/2 cup filtered water
- 1 cup rice
Preparation
Cook your choice of rice as per packaging directions
Set aside
In a pan on a medium/high heat using the filter water 1 tbsp at a time fry the onion until its cooked
Set aside
In a bowl combine the herbs and spices chili flakes, cayenne, parsley, cumin and garam masala
Set aside
Using a pestle and mortar combine the garlic cloves and ginger
Add in the cooked onion and pound until you have a paste like substance
Using a spoon mix in the tomato paste and combine well
Now start adding in the dry herbs and spices 1 tsp at a time whilst stirring
The mixture will already be wet from the juice from the garlic and ginger plus the tomato paste but if it does start to dry up to can add in 1tsp of water at a time to keep the slightly wet paste texture
In a pan on a medium heat add the diced tomatoes and the curry paste, mix well
Add the coconut milk and the chickpeas and reduce to summer for 5 minutes
Add in the spinach 1 cup at a time, until its all wilted
This can take up to 5 more minutes
Serve with rice
Enjoy!
