Chickpea and spinach curry

Although it’s June, British weather keeps us forever in thrall of its impetuous decision-making and rash promises. On days like today, when it’s rained consistently for hours on end, a hot bowl of curry provides a dose of relief from the glum skies and damp pavements. Here, chickpeas pack a double-dose of heartiness to a big pile of happy-inducing rice, and the warm flavours almost make the rain disappear. This recipe is relatively simple to make, and is fantastic for batch cooking for busy weeknight dinners.

To serve two, you’ll need:

  • One red onion
  • Three cloves of garlic
  • One red chilli
  • Thumb-sized piece of ginger
  • 3/4 tsp each ground cumin, ground coriander, turmeric
  • 1/2 tsp fenugreek
  • One tin / carton of chickpeas (soaked and cooked from scratch, or use an organic variety if you’re able to, for plumper and softer pulses)
  • One tin of chopped tomatoes
  • 200ml coconut milk
  • 150g fresh spinach, or around eight frozen lumps
  • A handful of coriander

 

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Begin by finely chopping the onion and leaving to cook gently for ten minutes on a low heat. Finely chop garlic, ginger, and chilli before adding to the pan and frying for one minute. Add the spices and fry briefly before tipping in the tomatoes. Stir everything well and simmer for fifteen minutes.

Add the coconut milk (please choose full-fat – it tastes so much better) and the rinsed chickpeas. Season, and leave to simmer for another ten to fifteen minutes.

Put on your choice of rice to cook (I will always choose the texture and nutritious benefit of brown), and if using frozen spinach, pop this into a steamer. After ten minutes or so, press down on the cooked spinach to squeeze out excess liquid. Tip the spinach into the sauce, and use your spatula or spoon and a fork to separate the clumps of spinach out.

Serve the curry over rice, garnishing with a handful of coriander. Enjoy!

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