Chickpea & Spinach Curry

Chickpea & Spinach Curry

By: Naomi Sherman

With 2 tins of chickpeas and some standard kitchen products, you have a healthy, pleasing and scrumptious supper.

Ingredients

• 2 tsp minced garlic
• 1 tablespoon tomato paste
• 1 shallot
• 1 tablespoon fresh ginger
• 1 cup coriander, leaves & stems
• 2 tsp ground coriander
• 1 tsp cumin
• 1 tsp cardamom
• 1 tsp garam marsala
• ½ tsp salt
• 1 tsp turmeric
• ¼-½ tsp cayenne pepper
• 2 tsp olive oil
• 1 tablespoon olive oil
• 1 onion, carefully diced
• 1 onion, carefully diced
• 400mL tin coconut milk
• 2 tins chickpeas, drainedpipes & rinsed
• 60g child spinach

Method

• Add curry paste activeingredients into a little food processor and blitz till thick.
• In a big pot or frying pan, heat the oil over medium-high heat. Add the curry paste, stirring, for 1 minutes.
• Add the onion and tomato paste. Add coconut milk and bring to the boil.
• Let simmer for 10 minutes. Add the chickpeas and simmer for a evenmore 10 minutes.
• Remove from the heat and include the child spinach, stirring.
• Serve over rice topped with yoghurt and fresh coriander.
• Tip: I make a double batch of the curry paste and freeze half, making this meal even mucheasier next time.