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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Naomi Sherman
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