ALL YEAR ROUND - Spinach and Chickpea Curry
SPINACH AND CHICKPEA CURRY
Serves 2
Ingredients
1 tbsp olive oil
1 onion, halved and sliced
1 clove of garlic, peeled and chopped
3-4cm piece of root ginger, peeled and grated
1tbsp garam masala
1/2tsp chilli powder
400g tin chickpeas, drained
400g tin chopped tomatoes
100g baby spinach leaves
Chapatti to serve (optional)
Raita to serve (optional)
Method
Heat the oil in a large pan and gently cook the onion, garlic and ginger until
the onion is softened but not coloured. Stir in the garam masala, chilli powder
and potatoes, and continue to cook for 2 minutes.
Add the chickpeas, tomatoes and 200ml water. Bring to a simmer and cook
for about 20 minutes, until the potatoes are tender and the sauce has
thickened.
Stir in the spinach until it has wilted, and season with salt and pepper. Serve
in bowls or on plates, with chapatti and some raita (a yoghurt dip) if you
fancy it.
