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Chickpea curry

Ingredients

    For the paste

    • 2 tbsp oil
    • onion , diced
    • 1 tsp fresh or dried chilli , to taste
    • 9 garlic cloves (approx 1 small bulb of garlic)
    • thumb-sized piece ginger , peeled
    • 1 tbsp ground coriander
    • 2 tbsp ground cumin
    • 1 tbsp garam masala
    • 2 tbsp tomato purée

    For the curry

    • 2 x 400g cans chickpeas, drained
    • 400g can chopped tomatoes
    • 100g creamed coconut
    • ½ small pack coriander, chopped, plus extra to garnish
    • 100g spinach

    To serve

    • cooked rice and/ or dahl

    Method

    1. To make the paste, heat a little of the 2 tbsp oil in a frying pan, add 1 diced onion and 1 tsp fresh or dried chilli, and cook until softened, about 8 mins.
    2. In a food processor, combine 9 garlic cloves, a thumb-sized piece of peeled ginger and the remaining oil, then add 1 tbsp ground coriander, 2 tbsp ground cumin, 1 tbsp garam masala, 2 tbsp tomato purée, ½ tsp salt and the fried onion. Blend to a smooth paste – add a drop of water or more oil, if needed.
    3. Cook the paste in a medium saucepan for 2 mins over a medium-high heat, stirring occasionally so it doesn’t stick.
    4. Tip in two 400g cans drained chickpeas and a 400g can chopped tomatoes, and simmer for 5 mins until reduced down.
    5. Add 100g creamed coconut with a little water, cook for 5 mins more, then add ½ small pack chopped coriander and 100g spinach, and cook until wilted.
    6. Garnish with extra coriander and serve with rice or dhal (or both).