Chickpea and spinach curry

Method

1. Chop the onion finely, crush the garlic, and peel and grate the ginger. Drain and rinse the chickpeas.
2. Rinse the rice in a sieve and tip it into a small lidded pan with 300 ml of cold water and a pinch of salt. Bring to the boil, cover, and cook on the lowest heat for 12 minutes. Switch off the heat and keep the lid on.
3. Warm the olive oil in a large, deep pan over a medium heat. Cook the onion with a pinch of salt for about 8 minutes, until soft and translucent, then add the garlic and ginger for 1 minute.
4. Add the curry powder and cook for 30 seconds, until it smells toasted.
5. Pour in the chopped tomatoes and coconut milk, and tip in the chickpeas. Bring to a simmer and cook gently for 15 minutes, stirring now and then, until the sauce has thickened.
6. Add the spinach a handful at a time and stir until it wilts, about 2 minutes. Season with salt and black pepper.
7. Fluff the rice with a fork and spoon the chickpeas and sauce over the top.

Tip Keep the leftover half tin of coconut milk in a jar in the fridge and stir it into another curry or a bowl of porridge within a few days.

Photo made with AI.

From Nosha · nosha.app