Chickpea and Spinach Curry¶

Serves	Total Time
4	42 minutes

Ingredients¶

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

Cookware¶

• 1 pan

Instructions¶

Step 1¶

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

Step 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.

Step 3¶

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

Step 4¶

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

Step 5¶

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

Step 6¶

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

Step 7¶

Serve with some piping hot basmati rice.

Source¶

• https://chetnamakan.co.uk/chickpea-and-spinach-curry/

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