Name: Chickpea and Spinach Curry
Prep time: 10 min
Cook time: 40 min
Yield: 4 servings
Ingredients: 800 g of chickpeas (canned, drained weight); 400 g of canned crushed tomatoes; 3 handful of fresh spinach; 2 medium onion; 4 garlic clove; 10 g of fresh ginger; 1 teaspoon of powdered chili; 1 teaspoon of ground coriander; 0.5 teaspoon of turmeric powder; 0.5 teaspoon of ground cumin; 4 tablespoon of vegetable oil; salt (according to taste)

Chickpea and Spinach Curry

A recipe by Parveen Ashraf, a young Indian mother, nicknamed "the queen of spices".

Vegan Vegetarian Indian

Course: Main course

Preparation time: 10 minutes

Cooking time: 40 minutes

Energy: 498 kcal / serving

Instructions

1. Heat the oil in a non-stick pan and add the finely chopped onions. Fry them over medium heat until they turn a light golden color.
2. Add the grated garlic and ginger and cook for 1 minute.
3. Add the salt and ground spices, then cook for another minute.
4. Pour in the tomatoes and gently cook for 5 minutes, stirring continuously as the sauce thickens. Add a splash of water if it starts to stick. Reduce the heat and simmer for 10 minutes.
5. Add the chickpeas and mix them to coat them in the sauce. Increase the heat and cook for 5-7 minutes, stirring continuously. Add a little water if necessary.
6. Wash and roughly chop the spinach leaves. Reduce the heat and add them to the curry. Cover with a lid and let them wilt for a few minutes.
7. Serve with basmati rice, naan bread, and yogurt.