Chickpea and Spinach Curry

🥘 Ingredients

• brown onion
  1
• chilli powder
  1 tsp
• cumin powder
  1 tsp
• double cream
  1 Tbsp
• garam masala
  1 tsp
• garlic cloves
  2
• mustard seeds
  1 tsp
• oil
  1.5 Tbsp
• salt
  1 tsp
• spinach leaves
  150 g
• sugar
  1 tsp
• tinned chickpeas
  800 g
• tomato purée
  2 Tbsp
• tomatoes
  2
• turmeric powder
  1 tsp

🍳 Cookware

• pan

1. 1

   Add oil to a hot pan . Add the mustard seeds and brown onion (finely chopped). Cook for ⏱️ 10 minutes until golden.

   oil: 1.5 Tbsp, mustard seeds: 1 tsp, brown onion: 1
2. 2

   Add the garlic cloves (grated) and cook for ⏱️ 30 seconds . Add the tomatoes (roughly chopped) and tomato purée . Cover and cook on low-medium heat for ⏱️ 15 minutes .

   garlic cloves: 2, tomatoes: 2, tomato purée: 2 Tbsp
3. 3

   Add the salt , cumin powder , turmeric powder , chilli powder , and garam masala . Mix well.

   salt: 1 tsp, cumin powder: 1 tsp, turmeric powder: 1 tsp, chilli powder: 1 tsp, garam masala: 1 tsp
4. 4

   Add the tinned chickpeas and their liquid (aquafaba). Mix well, cover, and cook on low heat for ⏱️ 15 minutes .

   tinned chickpeas: 800 g
5. 5

   Add the spinach leaves (roughly chopped). Cover and cook for ⏱️ 2 minutes .

   spinach leaves: 150 g
6. 6

   Finish with the sugar and double cream (optional). Stir through.

   sugar: 1 tsp, double cream: 1 Tbsp
7. 7

   Serve with some piping hot basmati rice.