Chickpea Curry

Name: Chickpea Curry
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: Serves 4
Cuisine: Indian
Ingredients: 200 g/7 oz baby spinach leaves, rinsed and shaken dry; 800 g/1 lb 12 oz tinned chickpeas, drained and rinsed; 1 tbsp ghee, groundnut oil or sunflower oil; 55 ml/1¾ fl oz/¼ cup Vegetable Stock or ready-made stock; 4 cm/1½ in piece of root ginger, peeled and chopped; salt and freshly ground black pepper; 400 g/14 oz/scant 1⅔ cups tinned chopped tomatoes; 4 tbsp passata; warm naan breads, to serve; garam masala, to serve; 1 large onion, finely chopped; a pinch of dried chilli flakes, to taste (optional); 2 tsp cumin seeds; 2 tbsp Madras curry powder; 4 large garlic cloves, finely chopped

Preparation info

Serves
4

Difficulty
Easy
Ready in
30 min

Appears in

I Love My Slow Cooker

By Beverly LeBlanc

Published 2012

About

Ingredients

800 g/1 lb 12 oz tinned chickpeas, drained and rinsed
4

Asia
India
Main course
Vegetarian

Method

Put the chickpeas in the slow cooker. Put the garlic and ginger in a mini food processor and process until a coarse paste forms, then leave to one side.

Heat the ghee in a frying pan over a high heat. Reduce the heat, add the cumin seeds and stir for 30 seconds. Add the onion and fry for 3–5 minutes. Add the garlic paste, curry powder and chilli flakes, if using, and fry for 30 seconds.