Chickpea & Spinach Curry

Ingredients

• 1 large cup of chickpeas (either pre-cooked or a tin)
• 1tsp of Salt
• 1stp Turmeric
• 1tsp Chili
• 1 Onion
• 1 Tomato
• 2 cloves of garlic
• knob of ginger (tsp)
• 1tsp Ghee
• 1tsp Cumin
• Asofoetida (pinch per serving)
• 200g Spinach

 

Method

(if you are using dried chickpeas – soak overnight and boil in salt water (1 tsp) for 2 hours or until soft.

Finely chop onion, tomato, ginger and garlic.

In a frying pan, melt 1 teaspoon of ghee, when melted add cumin seeds, when the begin to pop, add onions, garlic, ginger & salt. Heat should be medium. Allow to brown, add asofoetida, turmeric, chopped tomato and spinach.
Add 2 cups of water

Allow to reduce & simmer for about 30minutes

Blend sauce

Add chickpeas to blended sauce  & simmer for 10minutes to allow flavours to absorb into chickpeas

Serve with boiled rice or chapati &/or salad