Quick chickpea and spinach curry
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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
Method
1
Drain the chickpeas from the tins and set aside. Put the oil in a saucepan that will be large enough for all the chickpeas
2
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
3
Add the cumin and mustard seeds and then quickly add the drained chickpeas
4
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
5
Turn the heat off, stir the spinach through and then serve hot with rice or bread. I like these mini seeded pitta breads
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Quick chickpea and spinach curry
