Scrumptious Chickpea Curry Recipe.A Burst of Flavor and Wholesome Goodness.

Prepare your taste buds for a culinary adventure as we unravel the secrets of crafting a delectable chickpea curry. Bursting with aromatic spices, tender chickpeas, and a harmonious blend of flavors, this recipe is a true feast for the senses. Join us on this gastronomic journey as we dive into the world of plant-based goodness, where every spoonful takes you closer to a hearty and nourishing meal. Let’s get cooking!

INGREDIENTS

1.5 tbsp oil
1 diced onion
1 teaspoon, fresh or dry, as desired, chilli
9 garlic cloves, or around 1 small garlic bulb
a peeled, thumb-sized chunk of ginger
Ground coriander, 1 tablespoon
2 teaspoons ground cumin
1-tablespoon garam masala
2 tablespoons of tomato purée

TO make the curry

two 400-gram cans of drained chickpeas
400 g of canned diced tomatoes
100g coconut cream
12 small pack chopped coriander plus more for garnish
1 kg of spinach

To Serve

either cooked rice or dahl

Method

STEP 1

To prepare the paste, heat a small amount of the 2 tbsp oil in a skillet over medium heat. 
Add 1 diced onion and 

1 tsp fresh or dried chilli, and simmer for about 8 minutes, or until the onion is tender.

STEP 2

The remaining oil,add nine garlic cloves, a thumb-sized piece of peeled ginger, 

one tablespoon of garam masala, 

two tablespoons of tomato purée, 

one-half teaspoon of salt, and the fried onion should all be combined in a food processor. 

Blend until a paste forms; if necessary, add a drop of water or extra oil.

STEP 3

In a medium saucepan over medium-high heat, cook the paste for 2 minutes, stirring periodically to prevent sticking.

STEP 4

Add two 400 g cans of rinsed and drained chickpeas, along with one 400 g can of chopped tomatoes, and cook for five minutes to reduce.

STEP 5

Cook for an additional 5 minutes after adding 100g of creamed coconut with a little water, then stir in 100g of spinach and 12 a small box of chopped coriander.

STEP 6

Serve with rice or dhal (or both) and more coriander as a garnish.