I love chickpeas, and usually I use tinned chickpeas to make things super simple however, this time I have decided to use dried chickpeas for some added flavour! This super comforting and healthy dish also happens to be Vegan!
Top Tip
If you want the extra flavour, use dried chickpeas and soak them in 1L of water over night.
Ingredients
oil of your choice
300g chickpeas
1 medium onions, roughly chopped
5/6 garlic cloves, finely chopped
400g chopped tomatoes
1½ tsp salt
1 tsp chilli powder
1 tsp garam masala
2 tsp ground coriander
400ml coconut milk
300g spinach
Method
– Add 2/3 tbsp of oil to a hot pan. Add the onion and cook for 8-10 minutes until lightly golden.
– Add the garlic and cook for 2 minutes.
– Add the chopped tomatoes, stir through, cover, and cook for 5 minutes.
– Add the salt, chilli powder, garam masala, and ground coriander. Stir through and add the chickpeas.
– Add the coconut milk and 200ml water. Mix well.
– If you are using tinned chickpeas then cover and cook for 20 minutes. However, if you are using dried chickpeas which have soaked overnight then you will need to cook this for 1 hour or use a pressure cooker for 20 minutes.
– Transfer the curry back to a large pan, add the spinach, and 100ml water. Stir through, cover, and cook for 5 minutes.
This is great served with piping-hot Chapatis. Enjoy!