Chickpea and Spinach Curry

🥘 Ingredients

• oil 1 ½ Tbsp
• mustard seeds 1 tsp
• brown onion 1
• garlic cloves 2
• tomatoes 2
• tomato purée 2 Tbsp
• salt 1 tsp
• cumin powder 1 tsp
• turmeric powder 1 tsp
• chilli powder 1 tsp
• garam masala 1 tsp
• tinned chickpeas 800 g
• spinach leaves 150 g
• sugar 1 tsp
• double cream 1 Tbsp

1. 1

   Add oil to a hot pan . Add the mustard seeds and brown onion (finely chopped). Cook for 10 minutes until golden.
2. 2

   Add the garlic cloves (grated) and cook for 30 seconds . Add the tomatoes (roughly chopped) and tomato purée . Cover and cook on low-medium heat for 15 minutes .
3. 3

   Add the salt , cumin powder , turmeric powder , chilli powder , and garam masala . Mix well.
4. 4

   Add the tinned chickpeas and their liquid (aquafaba). Mix well, cover, and cook on low heat for 15 minutes .
5. 5

   Add the spinach leaves (roughly chopped). Cover and cook for 2 minutes .
6. 6

   Finish with the sugar and double cream (optional). Stir through.
7. 7

   Serve with some piping hot basmati rice.