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Chickpea and Spinach Curry #newyearnewyou
Chickpea and Spinach Curry #newyearnewyou

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We hope you got benefit from reading it, now let’s go back to chickpea and spinach curry #newyearnewyou recipe. You can cook chickpea and spinach curry #newyearnewyou using 21 ingredients and 8 steps. Here is how you achieve that.

The ingredients needed to cook Chickpea and Spinach Curry #newyearnewyou:
  1. Take 2 tins chickpeas, drained and rinsed
  2. Use 1 tin plum tomatoes
  3. Provide 6 blocks frozen chopped spinach (defrosted and squeezed to release excess water) or 2 large handfuls fresh spinach, torn into pieces
  4. You need 1 tsp yellow mustard seeds
  5. Take 1/2 tsp Nigella seeds
  6. Prepare 1 tsp Cumin seeds
  7. Take 1/2 Cinnamon stick
  8. You need 4 Cardamom pods, lightly crushed
  9. Prepare 1 tsp ground Coriander
  10. Prepare 2 tsp ground Cumin
  11. You need 1/2 tsp Tumeric
  12. Provide 1/2 tsp ground Ginger
  13. Take 3 fat cloves Garlic, crushed
  14. Take 2 onions, thinly sliced
  15. Use Rapeseed oil
  16. Use Salt and black Pepper
  17. You need To serve:
  18. Prepare 100 g Plain Yoghurt
  19. Take 1 tsp Mint Sauce
  20. Use Naan Breads (I cheated and bought some!)
  21. Take Chutneys, I love Lime Pickle and Aubergine Chutney
Steps to make Chickpea and Spinach Curry #newyearnewyou:
  1. Heat the oil in a large saucepan. When the oil is hot add the Cumin seeds, Nigella seeds, Cinnamon stick, Cardamom pods and Yellow mustard seeds. Stir and allow spices to release their fragrance for about 30 seconds. They will start to pop!
  2. Add the onions and fry until a deep golden brown and caramelised. Add the crushed Garlic and cook gently for a minute. Stir occasionally to prevent the Garlic from browning.
  3. Add the ground spices, stir, then add the Plum Tomatoes and break them up into pieces.
  4. Add the drained Chickpeas, give them a good stir to coat in all of the spices and tomatoes. Add about half a tin of water to loosen. Bring to the boil, cover and then turn down to a simmer for about 15 minutes. Check every now and then to make sure the Chickpeas don't dry out. Add a splash more water if needed.
  5. Once the curry is a lovely thick, saucy consistency check the seasoning and add some salt and black pepper to taste. Then add the spinach, give it a good stir and cook for a few minutes. If using fresh Spinach allow it to just wilt and then serve.
  6. Serve with your favourite Naan breads, Chapatis or rice with a serving of Mint Yoghurt (blend the Yoghurt and Mint Sauce together) and some lovely chutneys. I love Aubergine Chutney and Lime Pickle.
  7. A lovey addition is a few crispy onions. Finely sliced onion, squeezed dry in kitchen paper and then deep-fried in hot Rapeseed oil for a few
  8. Minutes, until crisp and golden brown and then drained on Kitchen paper to blot off the excess oil. I often make a batch to keep in the ‘fridge to top various meals and add extra crunch and Umami flavour.

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