Chickpeas Curry
Chickpea curry is wonderful on days when it’s cold and rainy.
This dish is spicy, warm, can be had like a soup, and has hints of thyme and coconut milk. I sometimes don’t add spinach, but it’s a lovely bulk at supper time if you’re not eating any carbs that late in the day.
I wouldn’t recommend you add coconut milk if you’re on a low-fat diet, but that’s just me.
I also am a huge fan of boiling my chickpeas.
Did you know: If you boil chickpeas in bulk, soak them overnight in 1 tsp of bicarb.
Ingredients
1 small can low fat coconut milk or 1/2 cup Gero low fat yoghurt
2 cups spinach
2 cups chickpeas, pre-boiled
3 tomatoes, diced
1 brown onion, sliced and halved
4 red chilies
1 tsp mustard seeds
1/2 tsp whole jeera
1 stick of cinnamon
1 tsp garam masala
2 tsp red chili powder
2 tsp fresh ginger
2 garlic cloves, diced
salt to taste
1tbsp olive oil
1 curry leaf stalk
Method
Heat oil in a large pan and make a tomato chutney by frying onions until it’s see-through. About 5 minutes.
Add curry leaves, whole jeera seeds, mustard seeds, and the cinnamon stick.
Mix well and drop in ginger and garlic. Stir for a minute and add tomatoes.
Add the rest of your masalas to the pan.
On medium heat, let everything simmer for 10 minutes and add a little bit of water so that it doesn’t stick to the bottom of the pan.
Stir and repeat. Do this twice.
Add coconut milk/1/2 cup of plain yoghurt (I normally use Gero)
Add more chili if you must and salt.
Throw in spinach and Simmer for 5-10 minutes,
Serve hot.