Quick chickpea and spinach curry

Nutrition Notes

Ingredients

• 3 tbsp of oil, vegetable or sunflower
• 1 tsp small black mustard seeds, heaped
• 1 tsp cumin seeds, heaped
• 800g of tinned chickpeas, undrained weight
• frozen chopped spinach, 8 blocks
• 3/4 tsp turmeric powder
• salt, to taste
• 1 1/2 tsp ground cumin, mixed with 1 1/2 tsp of ground coriander (dhana jeeru)
• chilli powder, to taste
• 1 handful of fresh coriander, chopped

Preparation

1. 1

   Step 1

   Drain the chickpeas from the tins and set aside. Put the oil in a saucepan that will be large enough for all the chickpeas
2. 2

   Step 2

   Put it on a medium heat until the oil is hot. Test this by adding a few mustard seeds. If they fizzle and pop the oil is ready
3. 3

   Step 3

   Add the cumin and mustard seeds and then quickly add the drained chickpeas
4. 4

   Step 4

   Add the salt, chilli powder, coriander and cumin powder and turmeric powder and stir through with a fork. Add the blocks of chopped spinach and a few tablespoons of water and then cover the pan and leave on a medium heat for about 15 minutes. The spinach should then be soft
5. 5

   Step 5

   Turn the heat off, stir the spinach through and then serve hot with rice or bread. I like these mini seeded pitta breads

6. Bon appetit!