Chickpeas & Spinach Curry
- 1 cup Chef’s Choice Dried Chickpeas
- 1 onion, sliced
- A bunch of spinach, chopped
- 3-4 medium size tomatoes, skinned, peeled and chopped
- 4 cloves of garlic, finely chopped
- 1 medium size Ginger, finely chopped
- 1&1/2 tbsp cumin seeds
- 1&1/2 tbsp curry powder
- 1 tsp turmeric powder
- 1 medium sized lemon
- 1 handful of Coriander
- Olive oil or Grapeseed oil
- Salt and pepper
- Rice for serving
1. Soak Chickpeas in water overnight.
2. Add chickpeas to a pot, bring to the boil, remove froth* and simmer for 2 hours with the lid on. Drain Chickpeas after soaking.
3. While chickpeas are simmering, slice onion, chop spinach and finely chop garlic and cloves. Peel skin and chop tomatoes*.
4. In a large pan or wok, heat up olive/grapeseed oil and add cumin seeds. Cook until just before burnt.
5. Add onion until onion becomes brown. Add garlic and ginger. Never burn the Garlic or Ginger! (you will have to start over)
6. Add tomato and cook until mix becomes thick. Add coriander seed powder, curry powder, turmeric powder and Salt & Pepper.
7. Add chopped spinach and mix well until spinach shrinks.
8. Turn wok to low heat and cook for 1 hour with the lid on. Add chickpea, mix well and and cook for a further 5 minutes.
9. Add Salt and Pepper, Lemon and Coriander as needed, and mix well.
10. Serve with rice or chapatti.
1. We strongly recommend using dried chickpeas as opposed to canned chickpeas. The soaking process breaks down many of the gas-inducing sugars in the beans, thereby making them easier to digest.
2. Removing Tomato Skin- For an easier method, use a knife peeler rather than boiling. However, you must make sure you are peeling slightly up and down to slice the skin.