Chickpea & Spinach Curry

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15 Ingredients

Number of servings

200grams dried chickpeas
2tablespoons sunflower oil
2 onions, thinly sliced
2teaspoons ground coriander
2teaspoons ground cumin
1teaspoons hot chilli powder
1/2teaspoons ground turmeric
1tablespoons medium curry powder
400grams canned chopped tomatoes
1teaspoons soft brown sugar
1/3 cup water
2tablespoons chopped mint leaves
100grams baby leaf spinach
1 pinch salt
1tablespoons natural yoghurt, lightly whisked (to garnish)

Nutrition per serving

15% of daily energy intake*

Protein

Fat

Carbs

Sugars

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Method

Step 1 of 4

Soak the chickpeas in cold water overnight. Drain, rinse and place in a wok. Cover with water and bring to the boil. Reduce the heat and simmer for 45 minutes or until just tender. Drain and set aside.

Step 2 of 4

Meanwhile, heat the oil in the wok, add the onions and cook over a low heat for 15 minutes until lightly golden. Add the coriander, cumin, chilli powder, turmeric and curry powder and stir-fry for 1-2 minutes.

Step 3 of 4

Add the tomatoes, sugar and the measured water and bring to the boil. Cover, reduce the heat and simmer gently for 15 minutes.

Step 4 of 4

Add the chickpeas, season well and cook gently for 8-10 minutes. Stir in the chopped mint. To serve, divide the spinach leaves between 4 shallow bowls and top with the chickpea mixture. Drizzle over some yoghurt, if desired, and serve immediately with steamed rice or bread.

Black-eyed Bean, Spinach & Tomato Curry

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