Name: Easy Chickpea Curry
Prep time: 6 min
Cook time: 14 min
Total time: 20 min
Yield: 4 servings
Cuisine: indian
Ingredients: 1 tbsp coconut oil; 1 null onion (diced); 2 cloves garlic cloves (finely chopped); 1 tsp ginger (finely chopped fresh); 4 null whole cloves (dried); 2 tsp ground turmeric; 1 tsp ground cumin; 1 tsp ground coriander; 0.5 tsp ground cinnamon; 0.5 tsp cayenne pepper (or to taste); null Pinch salt; 1 can chickpeas (14oz (400g) drained); 1 can chopped tomatoes (14 oz (400g)); 0.5 cup vegetable stock ((100ml)); 1 cup fresh spinach; null handful fresh coriander (chopped)

Instructions

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1

In a large pan, heat the coconut oil (1 tbsp) over medium heat. Add the onion (1) and cook for 5 minutes until soft.
2

Stir in the garlic (2 cloves), ginger (1 tsp), cloves (4 whole), ground turmeric (2 tsp), ground cumin (1 tsp), ground coriander (1 tsp), ground cinnamon (0.5 tsp), and cayenne pepper (0.5 tsp). Cook, stirring constantly, for 1 minute until fragrant.
3

Add the can chickpeas (1 14oz), oz can chopped tomatoes (1 14), and vegetable stock (0.5 cup). Bring to a boil, then reduce heat and simmer for 10 minutes, stirring occasionally.
4

Stir in fresh spinach (1 cup) for the final few minutes, until wilted. Season with a [pinch of salt] to taste.
5

Serve hot, sprinkled with a [handful chopped fresh coriander].