Chickpea Curry
Serves 2
For the paste
- 1 tbsp oil
- 1 medium onion
- 1 tsp fresh or dried chilli (more or less depending on your taste)
- 4 garlic cloves
- Thumb sized piece of ginger, peeled or 1 tbsp frozen ginger
- 2 tsp ground coriander
- 2 tsp ground cumin
- 2 tsp garam masala
- 2 tbsp tomato puree
For the curry
- 1 x 400g can chickpeas
- 1 x 400g can chopped tomatoes
- 100g creamed coconut
- 50g spinach
- To make the paste, heat a little of the oil in a frying pan, add the onion and chilli and cook until softened, about 8 mins.
- Finely chop the garlic and ginger and mix with all of the other paste ingredients. Add a drop of water if it looks too dry.
- Cook the paste in a medium saucepan for 2 mins over a medium-high heat, stirring occasionally so it doesn’t stick.
- Tip in the drained chickpeas and the can of tomatoes, bring to the boil then simmer for 5 mins until reduced down.
- Add the creamed coconut with a little water, cook for 5 mins more, then add the spinach, and cook until wilted.
- Serve with rice or dhal (or both).