Chickpea Curry

• Cuisine: Lunch/Dinner
• Preparation Time: 10 Minutes
• Cook Time: 20 Minutes
• Total time: 30 Minutes
• Servings: Makes 6 portions
• Requires: A food processor, saucepan, oven, chefs knife.

• 2tsp rapeseed oil
• 1 red onion
• 1/2 a red chilli
• 5 cloves of fresh garlic
• Thumb sized piece of ginger
• 1tbsp ground coriander
• 2 tbsp tomato puree
• 2 x 400g tins of chickpeas (drained)
• 400g of chopped tomatoes
• 100ml of coconut milk
• 30g of fresh coriander
• 1oog fresh baby spinach

• To make the curry paste, heat the oil in a large saucepan and add the diced onion and chilli and pan fry until its softened.
• While that is cooking, add the garlic, ginger and all of the spices, tomato puree, salt and cooked onion and chilli to a blender or food processor and blend until smooth. Add a drop of water, if needed.
• Cook out the paste on a low heat, stirring occasionally, so it doesn’t stick
• Tip in the chickpeas and chopped tomatoes and simmer for 5 mins until it has reduced down.
• Add the coconut with a little water, cook for 5 mins more and then add the coriander and spinach – cook until wilted.
• This curry is awesome served with the cauliflower rice recipe in the library – give it a go.
• This recipe also lasts well if you want to cook a large batch and freeze.

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