The Recipe Post #5: Fresh Spinach and Chickpea Curry
This is a meal I made for me and my sister when our parents were away. Kate had a fairly quick turnaround and needed something filling and quick. It has a nice kick to it, and tastes really fresh. To serve 4, you will need: 1 tbsp olive oil 2 garlic cloves, finely chopped 2 tbsp mild curry paste 400g can chickpeas, drained and rinsed Handful fresh coriander leaves, chopped 1 onion, finely chopped 1 tsp fresh ginger, finely chopped (we used grated ginger root) 400g can chopped tomatoes 500g fresh spinach, stalks removed and leaves chopped 250ml cold water Naan bread, to serve - we had Asda’s garlic and coriander naans, which were very tasty! Heat the oil in a frying pan over a high heat and fry the onion, garlic and ginger for 4-5 minutes, stirring until golden. Add the curry paste and fry for 2 minutes. Stir in the tomatoes, 250ml cold water and the chickpeas. Bring to the boil, then reduce the heat and simmer uncovered for 10 minute...