Easy Chickpea Curry
Total Time
30 minutes
Prep Time
0 seconds
Cook Time
30 minutes
Rating
0 out of 5 stars
(0)
Ingredients
2 servings
- 1 teaspoon cumin seeds
- ½ teaspoon black mustard seeds
- 1 onion
- 4 cloves garlic
- 1 tablespoon curry powder
- ½ teaspoon chilli powder
- 1 x 14 oz tin chopped tomatoes
- 240g canned chickpeas
- 1 teaspoon coconut sugar
- large handful of spinach
- 1 lime
- tablespoon olive oil
- pinch of sea salt
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Preparation
Step 1
Place a large pan over medium–high heat and add a drizzle of olive oil. Once hot, add the cumin seeds and black mustard seeds; cook for 1–2 minutes until they begin to pop. Then add the chopped onion and garlic, with a sprinkle of salt and pepper, and stir well. Cook for 5–6 minutes, stirring occasionally, until softened and reduced.
Step 2
Add the curry powder and chilli powder; cook for a further 2 minutes, before mixing through the tinned tomatoes, drained chickpeas and coconut sugar. Cook for 12–15 minutes, stirring occasionally, until the sauce has darkened and reduced.
Step 3
Reduce the heat to low and stir through the spinach. Cook for 1–2 minutes until wilted, then add the lime juice and adjust seasoning to taste.
Step 4
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