Chickpea & Spinach Curry
Chickpea & Spinach Curry (top left)
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
