Quick chickpea and spinach curry

• Vegan
• Gluten free

• Produce

  • 1 Chilli, powder
  • 1 handful Coriander, fresh
  • 8 blocks Spinach, frozen
  • 800 g Tinned chickpeas

• Baking & Spices

  • 1 tsp Mustard seeds, small black heaped
  • 1 Salt
  • 3/4 tsp Turmeric, powder

• Oils & Vinegars

  • 3 tbsp Oil

• Nuts & Seeds

  • 1 1/2 tsp Cumin, ground
  • 1 tsp Cumin seeds, heaped

Found on greatbritishchefs.com

Description

Ingredients

• 3 tbsp of oil, vegetable or sunflower
• 1 tsp small black mustard seeds, heaped
• 1 tsp cumin seeds, heaped
• 800g of tinned chickpeas, undrained weight
• frozen chopped spinach, 8 blocks
• 3/4 tsp turmeric powder
• salt, to taste
• 1 1/2 tsp ground cumin, mixed with 1 1/2 tsp of ground coriander (dhana jeeru)
• chilli powder, to taste
• 1 handful of fresh coriander, chopped

Directions

• Drain the chickpeas from the tins and set aside. Put the oil in a saucepan that will be large enough for all the chickpeas
• Put it on a medium heat until the oil is hot. Test this by adding a few mustard seeds. If they fizzle and pop the oil is ready
• Add the cumin and mustard seeds and then quickly add the drained chickpeas
• Add the salt, chilli powder, coriander and cumin powder and turmeric powder and stir through with a fork. Add the blocks of chopped spinach and a few tablespoons of water and then cover the pan and leave on a medium heat for about 15 minutes. The spinach should then be soft
• Turn the heat off, stir the spinach through and then serve hot with rice or bread. I like these mini seeded pitta breads