Quick chickpea and spinach curry

2
20 minutes

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