Spinach and Chickpea Curry

Simple, quick and nutritious

Ingredients:

• 1 onion, chopped
• 2 garlic cloves
• Lump of ginger about the size of your thumb.
• 400g tin of tomatoes
• Oil (I use Chiltern Rapeseed Oil – available here: https://www.chilterncoldpressedrapeseedoil.co.uk/)
• 1 teaspoon cumin
• 1 teaspoon coriander
• 1 teaspoon turmeric
• Chilli powder to taste
• 400g chick peas
• Bag of fresh spinach
• Lemon juice

Method:

Put the onion, garlic, ginger and tomatoes into a bowl and blend until smooth. I use a stick blender similar to this one available from Amazon: https://amzn.to/2RYuYh6

Heat the oil in a pan and add the spices. Fry for about 2 minutes.

Add the tomato mixture and simmer for about 20 minutes.

Add chickpeas. Simmer for 2 or 3 minutes.

Add the spinach and cook gently until the spinach has gone soggy.

Season with salt, pepper and lemon juice.

Serve with rice. Add a garnish of e.g. thinly sliced red onion or cucumber.