Chickpea curry

🥘 Ingredients

• oil 2 tbsp
• onion 1
• chilli 1 tsp
• garlic 9 cloves
• ginger 1
• ground coriander 1 tbsp
• ground cumin 2 tbsp
• garam masala 1 tbsp
• tomato purée 2 tbsp
• salt 1 tsp
• chickpeas 2 400g cans
• chopped tomatoes 1 400g can
• creamed coconut 100 g
• coriander ½ small pack
• spinach 100 g

1. 1

   To make the paste, heat a little of the oil in a frying pan , add onion and chilli and cook until softened, about 8 minutes .
2. 2

   In a food processor , combine garlic and a thumb-sized piece of ginger , then add the remaining oil, ground coriander , ground cumin , garam masala , tomato purée , salt and the fried onion. Blend to a smooth paste – add a drop of water or more oil, if needed.
3. 3

   Cook the paste in a medium saucepan for 2 minutes over a medium-high heat, stirring occasionally so it doesn’t stick.
4. 4

   Tip in chickpeas and chopped tomatoes , and simmer for 5 minutes until reduced down.
5. 5

   Add creamed coconut with a little water, cook for 5 minutes more, then add coriander and spinach , and cook until wilted.
6. 6

   Garnish with extra coriander and serve with cooked rice and/or dahl (or both).