Chickpea curry

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• Oil2 tbsp
• OnionDiced1
• Chilli (fresh or dried, to taste)1 tsp
• Garlic cloves9
• Ginger (thumb-sized piece)Peeled
• Ground coriander1 tbsp
• Ground cumin2 tbsp
• Garam masala1 tbsp
• Tomato purée2 tbsp
• Chickpeas (canned)Drained2
• Tomatoes (canned)Chopped400 g
• Creamed coconut100 g
• Coriander (extra to garnish)Chopped½
• Spinach100 g
• Rice or dhalCooked

1. 1

   Start the paste by softening the onion in some of the oil (2 tbsp in total) in a frying pan with the 1 tsp chilli, fresh or dried, for about 8 mins.

2. 2

   Put 9 garlic cloves, the rest of the oil and a peeled thumb-sized piece of ginger in a food processor, then add the ground coriander (1 tbsp), ground cumin (2 tbsp), garam masala (1 tbsp), tomato purée (2 tbsp) and finally the fried onion with ½ tsp salt. Blend to a smooth paste. If it is too thick, loosen it with a few drops of water or extra oil.

3. 3

   Fry the paste for 2 mins in a medium saucepan on a medium-high heat, stirring now and again so that it does not catch.

4. 4

   Add the drained chickpeas (two 400 g cans) and the chopped tomatoes (400 g can), then simmer for 5 mins, until the liquid has reduced.

5. 5

   Mix the creamed coconut (100 g) into the curry with a splash of water. After 5 mins more of cooking, add the spinach (100 g) and half a small pack of chopped coriander, and cook until the leaves wilt.

6. 6

   Top with more coriander. Serve over rice, with dhal, or with both.