Chickpea and Spinach Curry #newyearnewyou
Chickpea and Spinach Curry #newyearnewyou

Hey everyone, I hope you are having an amazing day today. Today, we’re going to prepare a special dish, chickpea and spinach curry #newyearnewyou. It is one of my favorites food recipes. For mine, I’m gonna make it a bit unique. This will be really delicious.

Tender chickpeas in a tomato-onion gravy with soft spinach, boldly flavored with just a handful of spices, this curry is the absolute business. This recipe will make four large servings, or six if served with some basmati rice, naan bread, and perhaps a tangy tasty kachumber salad to round it off. Bursting with iron rich spinach and protein packed chickpeas, this curry freezes well and it's absolutely delicious and easy to.

Chickpea and Spinach Curry #newyearnewyou is one of the most well liked of recent trending foods on earth. It’s easy, it is quick, it tastes delicious. It’s enjoyed by millions daily. They are fine and they look wonderful. Chickpea and Spinach Curry #newyearnewyou is something which I have loved my whole life.

To begin with this recipe, we have to prepare a few components. You can have chickpea and spinach curry #newyearnewyou using 21 ingredients and 8 steps. Here is how you can achieve that.

The ingredients needed to make Chickpea and Spinach Curry #newyearnewyou:
  1. Make ready 2 tins chickpeas, drained and rinsed
  2. Get 1 tin plum tomatoes
  3. Make ready 6 blocks frozen chopped spinach (defrosted and squeezed to release excess water) or 2 large handfuls fresh spinach, torn into pieces
  4. Make ready 1 tsp yellow mustard seeds
  5. Make ready 1/2 tsp Nigella seeds
  6. Prepare 1 tsp Cumin seeds
  7. Make ready 1/2 Cinnamon stick
  8. Get 4 Cardamom pods, lightly crushed
  9. Take 1 tsp ground Coriander
  10. Take 2 tsp ground Cumin
  11. Get 1/2 tsp Tumeric
  12. Take 1/2 tsp ground Ginger
  13. Make ready 3 fat cloves Garlic, crushed
  14. Get 2 onions, thinly sliced
  15. Get Rapeseed oil
  16. Get Salt and black Pepper
  17. Get To serve:
  18. Make ready 100 g Plain Yoghurt
  19. Take 1 tsp Mint Sauce
  20. Take Naan Breads (I cheated and bought some!)
  21. Take Chutneys, I love Lime Pickle and Aubergine Chutney

Coat in the oil and cook until the onion starts to soften but before. This Indian chickpea and spinach curry would be called chole palak, chole saag, chana palak, or chana saag depending on where you're from. Saag and palak are the words for leafy greens in Urdu and Hindi, respectively, and in this recipe refer to spinach. Chole and chana both translate to mean chickpeas.

Steps to make Chickpea and Spinach Curry #newyearnewyou:
  1. Heat the oil in a large saucepan. When the oil is hot add the Cumin seeds, Nigella seeds, Cinnamon stick, Cardamom pods and Yellow mustard seeds. Stir and allow spices to release their fragrance for about 30 seconds. They will start to pop!
  2. Add the onions and fry until a deep golden brown and caramelised. Add the crushed Garlic and cook gently for a minute. Stir occasionally to prevent the Garlic from browning.
  3. Add the ground spices, stir, then add the Plum Tomatoes and break them up into pieces.
  4. Add the drained Chickpeas, give them a good stir to coat in all of the spices and tomatoes. Add about half a tin of water to loosen. Bring to the boil, cover and then turn down to a simmer for about 15 minutes. Check every now and then to make sure the Chickpeas don't dry out. Add a splash more water if needed.
  5. Once the curry is a lovely thick, saucy consistency check the seasoning and add some salt and black pepper to taste. Then add the spinach, give it a good stir and cook for a few minutes. If using fresh Spinach allow it to just wilt and then serve.
  6. Serve with your favourite Naan breads, Chapatis or rice with a serving of Mint Yoghurt (blend the Yoghurt and Mint Sauce together) and some lovely chutneys. I love Aubergine Chutney and Lime Pickle.
  7. A lovey addition is a few crispy onions. Finely sliced onion, squeezed dry in kitchen paper and then deep-fried in hot Rapeseed oil for a few
  8. Minutes, until crisp and golden brown and then drained on Kitchen paper to blot off the excess oil. I often make a batch to keep in the ‘fridge to top various meals and add extra crunch and Umami flavour.

How To Make Vegan Chickpea, Sweet Potato And Spinach Curry: (For ingredients and full instructions see the recipe card below) Fry chopped onion in olive oil until it is soft and lightly browned. Add in garlic, ginger, tomato puree, curry powder, cumin, coriander and garam masala and fry for a couple of minutes more. In the meantime, cook the spinach. Place the spinach in a bowl of boiled water. Heat the curry paste in a large non-stick frying pan.

So that is going to wrap this up with this special food chickpea and spinach curry #newyearnewyou recipe. Thanks so much for reading. I am sure you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!