Spinach and Chickpea Curry

PinkCherryBlossom's Note:

A very easy curry which doesn't take a lot of effort to prepare. It is low GI so will leave you feeling fuller for longer. It is quite a dry curry when made, I like to serve it over brown rice and then the next day eat the remainder cold wrapped in a chapatti with some sour cream.

• Total Time: 50 mins
• Prep Time: 10 mins
• Cook Time: 40 mins

Ingredients:

Servings: 4

• 2 tablespoons vegetable oil
• 2 onions , chopped
• 2 teaspoons ground coriander
• 2 teaspoons ground cumin
• ½ teaspoon dried chili pepper flakes , crushed
• ½ teaspoon turmeric
• 400 g canned tomatoes
• 800 g tinned chickpeas , rinsed and drained
• 250 g spinach
• ½ lemon, juice of

Directions:

1. Heat the oil and gently fry the onions for 10 minutes.
2. Add the spices, stir well and cook for a further 2 minutes.
3. Add tomatoes and chickpeas and simmer for 25 minutes.
4. Increase the heat and stir in the spinach and lemon juice.
5. When the spinach has wilted - serve.

Reviews

[Chef #1162920]

Delicious and satisfying. Only had one onion so I followed the suggestions of the other reviewers and supplemented with generous amounts of garlic (about a tablespoon finely minced). Also added some Kala Jeera, a spice I picked up in an Indian store and didn't know how to use. The dish was fantastic. Like that there's room to improvise with this recipe! Served with couscous.

[*Parsley*]

Wonderful! Easy, delicious, filling and healthy. The fresh lemon juice adds a wonderful flavor. I made this just as written, using fresh baby spinach. Loved every bite. Thanx!

[sunshinestarr]

Thanks! I'll make this one again. I used frozen spinach. I'm noticing now that I forgot the lemon juice!! That would have been a great addition.