Spinach and Chickpea Curry
Simple, quick and nutritious
- 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
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.