This delicious chickpea spinach curry is not only amazing but also healthy and an easy meal to prepare in minutes. Perfect for the midweek panic!
Serves 4 people.
Ingredients
oil of choice
1 tsp mustard seeds
1 brown onion, finely chopped
2 garlic cloves, grated
2 tomatoes, roughly chopped
2 tbsp tomato purée
1 tsp salt
1 tsp cumin powder
1 tsp turmeric powder
1 tsp chilli powder
1 tsp garam masala
800g tinned chickpeas
150g spinach leaves, roughly chopped
1 tsp sugar
1 tbsp double cream (optional)
Method
– Add 1 ½ tbsp oil to a hot pan. Add the mustard seeds and onion. Cook for 8-10 minutes until golden.
– Add the garlic and cook for 30 seconds. Add the tomatoes and tomato purée. Cover and cook on low-medium heat for 10-15 minutes.
– Add the salt, cumin powder, turmeric powder, chilli powder, and garam masala. Mix well.
– Add the chickpeas and aquafaba. Mix well, cover, and cook on low heat for 15 minutes.
– Add the spinach leaves. Cover and cook for 2 minutes.
– Finish with the sugar and cream. Stir through.
Serve with some piping hot basmati rice. Time to tuck in!