Chickpea & Spinach Curry

By: Naomi Sherman

With two tins of chickpeas and some basic pantry items, you have a healthy, satisfying and delicious dinner.

Ingredients

2 tsp minced garlic
1 tbsp tomato paste
1 shallot
1 tbsp 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 tbsp olive oil
1 onion, finely diced
1 onion, finely diced
400mL tin coconut milk
2 tins chickpeas, drained & rinsed
60g baby spinach

Method

Add curry paste ingredients into a small food processor and blitz until thick.

In a large pot or frying pan, heat the oil over medium-high heat. Add the curry paste, stirring, for 1 min.
Add the onion and tomato paste. Add coconut milk and bring to the boil.

Let simmer for 10 mins. Add the chickpeas and simmer for a further 10 mins.

Remove from the heat and add the baby 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 easier next time.

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