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

 

1. 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.
2. 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.
3. Cook the paste in a medium saucepan for 2 mins over a medium-high heat, stirring occasionally so it doesn’t stick.
4. Tip in the drained chickpeas and the can of tomatoes, bring to the boil then simmer for 5 mins until reduced down.
5. Add the creamed coconut with a little water, cook for 5 mins more, then add the spinach, and cook until wilted.
6. Serve with rice or dhal (or both).

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