Chickpea Curry

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Chickpea Curry

 

 

2 tablespoons (8 tsp) vegetable oil

1 onion, finely chopped

2 garlic cloves, crushed

2 teaspoons grated ginger

1 teaspoon turmeric

3 teaspoons ground coriander

2 teaspoons ground cumin

1 teaspoon chilli powder

400 g (14 oz) can crushed tomatoes

500 g (17 1/2 oz) orange sweet potato, peeled, cut into 2 cm (3/4 " )

pieces

1 1/2 cups vegetable stock

two 400 g (14 oz) cans chickpeas, drained, rinsed

1 bunch English spinach, washed, chopped

 

 

1. Heat oil in a large saucepan over medium heat. Add onion. Cook,

stirring, for 3 minutes. Add garlic, ginger, turmeric, coriander,

cumin and chilli. Cook, stirring, for 1 minute.

 

2. Add tomatoes, sweet potato and stock to saucepan. Bring to the

boil. Reduce heat to medium-low. Partially cover. Cook for 25 minutes,

or until sweet potato is tender.

 

3. Stir chickpeas into curry. Cook for 5 minutes. Add spinach and cook

for 1 minute, or until wilted. Serve with naan bread, if desired.

 

 

VARIATION: You can replace the sweet potato with butternut pumpkin

(squash), if preferred.

 

 

Serves 4.