© J Sainsbury plc 2020
Chickpea and spinach curry
I love how chickpeas take on earthy spices. Turmeric, cumin, coriander and fenugreek come together to create a deliciously savoury, aromatic spicing, that you can add the chilli heat to suit your taste. By all means use fresh spinach, but this is one of those instances where the excellence of frozen makes life much easier.
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Ready in 55 minutes
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Cooking time 50 minutes
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Prep time 5 minutes
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Serves 4
One of your 5 a day
Ingredients
- 1 tbsp oil
- 1 large onion, finely chopped
- 5 cloves of garlic, finely chopped
- 1 green chilli, halved (seeds removed if you want less heat)
- 1 tbsp grated fresh ginger
- 1 tsp ground turmeric
- 1 tsp ground cumin
- 1 tsp ground coriander
- ½ tsp chilli powder
- ¼ tsp ground fenugreek
- 100g chopped tomato
- 250g frozen spinach
- 2 x 400g tin of chickpeas
- Small bunch of fresh coriander, finely chopped
Method
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1
Fry the onion in the oil with a pinch of salt until soft - about 8-10 minutes.
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2
Stir in the green chilli, garlic and ginger and let it soften for a minute, then add the spices and fry for another minute to release the flavours.
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3
Add the tomato, chickpeas and 200ml water, then put a lid on the pan and simmer on a low heat for 35-40 minutes.
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4
Add the spinach and season with a pinch of salt to taste and serve.
