Chick pea and spinach curry
Ingredients
1 tbsp oil
1 onion, chopped
2 garlic cloves, finely chopped
1 cm ginger, finely chopped
1 tsp ground cumin
1 tsp ground coriander
½ tsp turmeric
1 tsp garam masala
150ml stock
1 x 400g tin of chickpeas, drained
200g spinach, washed and stalks removed
Salt
Pepper
I like to serve this add a side dish although you could just serve with basmati as it is lovely on it’s own
Method
Heat 1 tbsp oil in a pan on a medium heat and when hot add the onion. Fry for 3-5 minutes until translucent, you don’t really want a colour on the onion. Add the garlic and ginger and cook for another 2 minutes. Add the spices, stir and cook for a further minute to cook out the rawness of the spices. Add the stock, turn up the heat to high, stir and cook for a few minutes then reduce the heat to medium and add the chick peas. Cook for 4 minutes then add the spinach. Cook until the spinach just wilts.
Enjoy!