Name: Chickpea and Spinach Curry
Yield: 4
Cuisine: Indian
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

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.

CourseMain Dish
CuisineIndian

Servings

Ingredients

1 large oniondiced
2 garlic clovesminced
1tbsp fresh gingerminced
2tbsp olive oil
2 tbsp mild curry paste
1 19oz can whole plum tomatoes
119oz can chickpeasdrained and rinsed
1lb fresh baby spinachroughly torn
handful fresh cilantro leavesroughly chopped
Salt and Pepperto taste
Naan bread or rice, to serve

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.