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The Bush Gourmand

Chickpea and Spinach Curry

Print Recipe
Cuisine: Vegetarian
Ingredients Method

Ingredients
  

  • 1 can Chickpeas
  • 2 Tbsp macadamia oil or ghee
  • 2 onions thinly sliced
  • 2 tsp ground coriander
  • 2 tsp ground cumin
  • 1/2 tsp dried chilli
  • 1/2 tsp turmeric
  • 1 Tbsp curry powder I use Clive of India
  • 1 400 g can chopped tomatoes
  • 100 ml or so of water
  • 100 g of baby leaf spinach
  • 2 Tbsp chopped mint
  • Salt
  • Yoghurt to serve ( I sometimes just stir some through)

Method
 

  1. Heat oil in a wok and add onions. Cook over low heat until golden. Add spices and stir fry for a few minutes.
  2. Add tomatoes and water and bring to the boil. Cover, reduce heat and simmer gently for 15 minutes - check water now and then.
  3. Add chickpeas and season with salt. Stir in mint and spinach.
  4. Serve with the yoghurt spooned over the top.
  5. Can add green beans instead of spinach for a change.