Chickpea Curry {Easy & Delicious}
4 standard portions
Source field check Β· Original source retained
Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
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- Mustard: not fully checked
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Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 1 tbsp Olive oil
- 3 Garlic cloves (Peeled and crushed)
- 1 Onion (Peeled and chopped)
- 800 g Chickpeas (2x 400g tins | Drained and rinsed)
- 2 tbsp Mild curry powder
- 1 tsp Sweet smoked paprika
- 1/4 tsp Mild chilli flakes
- 3 tbsp Tomato purΓ©e (tomato paste in USA/CAN)
- 400 g Coconut milk (1x tin)
- 1/2 tsp Sea salt
- 240 g Baby spinach (Shredded)
- 50 g Mango chutney
- 1 tsp Garam masala
Method
- Soften the garlic and onion in the oil for 5-6 minutes until starting to brown.
- Add the rest of the first ingredients into the pan and stir well.
- Simmer on a medium heat with the lid on for about 40 minutes, until the sauce has thickened.
- Put the pan in the oven with a lid on for about 1.5 hours at 170β/325F fan, 190β/375F or Gas Mark 5.
- Remove from the heat and add the garam masala, chutney and spinach. Stir well until the spinach has wilted, then serve.