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

1. Heat oil in a large pan and make a tomato chutney by frying onions until it’s see-through. About 5 minutes.

2. Add curry leaves, whole jeera seeds, mustard seeds, and the cinnamon stick.

3. Mix well and drop in ginger and garlic. Stir for a minute and add tomatoes.

4. Add the rest of your masalas to the pan.

5. 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.

6. Stir and repeat. Do this twice.

7. Add coconut milk/1/2 cup of plain yoghurt (I normally use Gero)

8. Add more chili if you must and salt.

9. Throw in spinach and Simmer for 5-10 minutes,

10. Serve hot.