- 1 tablespoon olive oil
- 1 large onion, thinly sliced
- 3 large garlic cloves, chopped
- 1 piece of ginger, chopped finely
- 2 teaspoons of garam masala
- 1 teaspoon of cumin
- Dash of cayenne pepper
- 1 can drained chickpeas
- 2 cans chopped tomatoes
- Bit of sugar
- 3 handfuls of freshly torn spinach
- 2 tablespoons fresh coriander, chopped
- Squeeze of fresh lemon
- Salt and pepper
This is all done in one pan, so is a straightforward recipe with very little washing up.
- Start by heating up the olive oil in a large pan over medium heat. It needs to be a pan with a lid. Then, add the onions, and fry gently, until soft.
- Then, add the garlic and ginger, stirring frequently for a couple of minutes.
- Next, pop in the garam masala and all other spices for a minute or two. The onions need to absorb the spices so that the flavour is enhanced.
- Follow up by adding the chickpeas and stir well. Again, they need to be well coated in the spices, as they can be bland if not spiced up.
- Add the two cans of tomatoes and sugar to taste, and stir. Cover and simmer for 20 minutes on low to medium heat.
- Slowly add torn spinach and stir until it has wilted. Don’t overcook the spinach.
- Right at the end add a scattering of fresh coriander, and a healthy squeeze of fresh lemon juice. Season to taste.
- Follow up with this very cold velvety smoothie. This is a healthy, refreshing creamy dessert which is perfect after a spicy curry.
- It is very quick and easy. All you have to do is blend almond milk, a frozen sliced banana, a handful of frozen raspberries, a dash of cocoa powder, a couple of pitted dates and a pinch of sea salt.
- Pour into a tall glass. Finish off with a few berries and cacao nibs. Serve cold.
Image credit to: http://www.emmaslittlekitchen.com/go-spinach-chickpea-curry/