Go-To Spinach & Chickpea Curry

• Produce

  • 3 generous handfuls Baby spinach, fresh
  • 2 cups Chickpeas, Cooked
  • 2 tbsp Coriander, fresh
  • 3 Garlic cloves, large
  • 1 1 pinch piece Ginger
  • 1 squeeze Lemon, Fresh
  • 1 Onion, large
  • 2 tins Tomatoes

• Baking & Spices

  • 2 tsp Garam masala
  • 1 Salt and pepper
  • 1 pinch Sugar

• Oils & Vinegars

  • 1 tbsp Olive oil

• Nuts & Seeds

  • 1 tsp Cumin

• Other

  • ¼ tsp cayenne pepper (or more or less to taste

Found on emmaslittlekitchen.com

Ingredients

• 1 tbsp olive oil
• 1 large onion, peeled and thinly sliced
• 3 large garlic cloves, minced
• 1 pinch piece of ginger, minced
• 2 tsp garam masala
• 1 tsp cumin
• ¼ tsp cayenne pepper (or more or less to taste)
• 2 cups cooked chickpeas (or 1 tin, drained)
• 2 tins of chopped tomatoes (14oz)
• pinch of sugar (optional, to cut through the acidity of the tomatoes)
• 3 generous handfuls of fresh baby spinach
• 2 tbsp fresh coriander, chopped (optional)
• squeeze of fresh lemon (optional)
• salt and pepper to taste

Directions

• Heat olive oil in a large lidded pan over medium heat
• Add the onions, and fry until translucent
• Add the garlic and ginger, and cook for a couple of minutes more, stirring frequently
• Add the garam masala, cumin and cayenne pepper, stir so that the onions have a nice coating of the spices, cook for just a minute until the spices are a little toasted
• Add the chickpeas and stir well so they are covered in oil and spice
• Add the tomatoes and sugar (if using), give everything a good stir, cover, and simmer for 20 minutes on low-medium heat.
• Add the spinach in batches, and stir until the spinach is wilted
• At the end of cooking, add a sprinkling of fresh coriander, and a squeeze of fresh lemon juice if desired
• Serve with rice or naan