Friday, 26 August 2016

chickpea and spinach curry

Ohhh chickpeas we love you! Up there with lentils as one of the most versatile ingredients EVAR. Use them in curries, falafel, stews and burgers. Oh, and not to forget HUMMUS. The shining jewel in crown of the chickpea ♥ 

I always try to have a few tins of these in the cupboard for days when I just can't be bothered. Chickpea curry is too easy - just fire it all in the pan and stir occasionally basically. Really cheap to make and tasty and satisfying to eat. Win-win. 

*The ingredient list looks huge but it's mostly spices! Once you have these you'll be good for aaages.

This recipe serves 4.

  • 1 onion, finely chopped
  • Thumb sized piece of ginger, grated
  • 4 cloves of garlic, grated
  • 1 green chilli, deseeded and finely chopped
  • 1 tsp mustard seeds
  • 2 tsp coriander
  • 1 tsp cumin
  • 1 tsp fenugreek
  • 1 tsp garam masala
  • ½ tsp chilli flakes
  • ½ tsp chilli powder
  • ½ tsp turmeric
  • Pinch asafoetida
  • 2 tins of chickpeas
  • 1 tbsp vegetable bouillon
  • 1 tin of chopped tomatoes
  • 1 tin of coconut milk
  • Juice of half a lime
  • Handful of spinach
  • Water (if needed)
  • Chopped coriander, for serving


Add mustard seeds to pan and dry fry over high heat for about ten seconds. Reduce heat to medium and add chilli, ginger and onion. Fry until the onions start to soften and turn a nice golden colour. Add garlic and fry for a minute or two. Add the spice mix and fry for two to three minutes. Pour in chickpeas, coconut milk and chopped tomatoes. Then add lime juice and bouillon and stir well. Let this all simmer for about 30 minutes, adding water if the mixture becomes too thick or starts to stick. If there are any big chunks of tomato remaining, mash them a little. Taste curry and season as necessary. Right before serving add a big handful of spinach and stir well.

Top with chopped coriander and serve with your choice of rice/naan/roti. Enjoy!


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