How To – Chickpea and Spinach Curry
This recipe is based on Ross Dobson's recipe from the book Wholesome Kitchen. This is a great book with lots of great recipes and ideas for adding more beans, pulses, and grains to your diet. When I make this recipe I usually double it so I have lots leftovers.
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This recipe is based on Ross Dobson's recipe from the book Wholesome Kitchen. This is a great book with lots of great recipes and ideas for adding more beans, pulses, and grains to your diet. When I make this recipe I usually double it so I have lots leftovers.
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Ingredients
- 1 large onion diced
- 2 garlic cloves minced
- 1 tbsp fresh ginger minced
- 2 tbsp olive oil
- 2 tbsp mild curry paste
- 1 19oz can whole plum tomatoes
- 1 19oz can chickpeas drained and rinsed
- 1 lb fresh baby spinach roughly torn
- handful fresh cilantro leaves roughly chopped
- Salt and Pepper to taste
- Naan bread or rice, to serve
Servings:
Instructions
- Heat oil in a large skillet over med-high heat.
- Add the diced onion and cook for 3-4 minutes, or until softened. Add the garlic and ginger. Cook for another 2 min.
- Stir in the curry paste and cook for 2 minutes until well incorporated and aromatic.
- Add the tomatoes. Break them up with your hands as you add them so that are in rough chunks. They will break down more as they cook. Add 1 cup of cold water and the chickpeas.
- Bring to a boil, then reduce the heat to a medium simmer and cook, uncovered, for 10 minutes.
- Stir in the spinach and cook until it is wilted.
- Taste and adjust seasoning with salt and pepper. You can add hot sauce or cayenne if you like it spicier.
- Stir in some of the cilantro and reserve some for the top of each serving.
- Serve with Naan bread or rice.
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