Warming Chickpea Curry

A warming chickpea, spinach and pepper curry. This one is a proper comfort food of mine and is so simply to make.

Serves: 3-4

You will need:

A food processor

Ingredients:

x 2 (400g) can of chickpeas

x 1 (400g) can of chopped tomatoes

2 tbsp tomato puree

1 tsp chilli (I use chilli flakes)

1/2 tsp ground ginger

1 tbsp ground coriander

2 tbsp ground cumin

1 tbsp garam masala

2 tbsp extra virgin olive oil

1 onion

9 garlic cloves

1 pepper

100g (roughly a few big handfuls) spinach

100g plant milk (I use oat milk, for an even creamier texture use creamed coconut)

Rice, bulgar wheat or new/baby potato to serve ( I like to mix it up each time)

Method:

1. slice the onion and had to a pan with a little oil, add the chilli and brown the onions.

2. In a processor combine the garlic, onion, remaining oil, tomato puree and spices, adding a little water if needed.

3. In the pan add chopped pepper and reduce slightly.

4. Once sweated, add the contents of the processor into the pan and simmer for 1 min.

5. Add the chickpeas and chopped tomato to the pan.

6. Stir in the milk and spinach and leave to reduce.

7. Cook your rice.

8. Serve and enjoy.
   

Tip: add a tsp of mango chutney to serve.