This is a nice simple Indian style curry! While tinned chickpeas can be used, I always like to cook my own chickpeas as I think they taste so much better. I regularly cook a big batch and keep smaller portions in the deep freeze ready to use in recipes.
CHICKPEA, TOMATO AND SPINACH CURRY
MAKES: 1 x medium saucepan full
INGREDIENTS
- 1 onion
- 2 cloves garlic
- 2 tomatoes
- 1 cup chopped pumpkin or sweet potato
- 11/2 cups cooked chickpeas or 1 x 400g can chickpeas
- 1 cup water
- 1 cup frozen spinach or fresh chopped spinach
- 1/2 can coconut milk
- 1 tsp each of turmeric, cumin,coriander, paprika
- 1 tsp celtic salt
METHOD
- Saute onion, garlic, tomatoes pumpkin and spices for 5-10 minutes.
- Add chickpeas and water and simmer for a further 5 minutes.
- Add frozen spinach and cook until wilted.
- Add coconut milk and salt and stir through.
- Serve with brown rice or quinoa.
