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Das’s chickpea curry



Das's chickpea curry
 
Author:
Recipe type: Curries
Cuisine: Indian
Serves: 5
Prep time:
Cook time:
Total time:
 
This hearty chickpea curry is based on a recipe by Jamie Oliver's good friend Das Sreedharan.
Ingredients
  • Olive oil, to fry
  • ½ cinnamon quill
  • 3 cardamom pods, crushed
  • 2 cloves
  • Pinch fennel seeds
  • 4 garlic cloves, chopped
  • A thumb-sized piece of ginger, finely chopped
  • 2 green chillies, finely chopped
  • 3 onions, chopped
  • ½ tsp ground turmeric
  • 1 level tsp chilli powder
  • 1 heaped tsp ground coriander
  • 1 level tsp garam masala
  • 1 heaped tsp tomato paste
  • 4 ripe tomatoes, chopped
  • 2 x 400g cans chickpeas, rinsed, drained
  • 200ml light coconut milk
  • 100g baby spinach
  • Bunch coriander, leaves picked, chopped
Instructions
  1. Step 1:
  2. Put a wide pan over medium heat, and once hot, add a good drizzle of olive oil, the cinnamon quill, cardamom, cloves, fennel seeds, garlic, ginger and green chilli. Stir and cook for a couple of minutes, then add the onion. Cook, stirring occasionally, for a further 15-20 minutes until soft and golden.
  3. Step 2:
  4. Stir in the turmeric, chilli powder, ground coriander, garam masala, tomato paste and a pinch of salt. Add the tomatoes, then 450ml water. Bring to a boil, then add the chickpeas. Cover and cook over medium heat, stirring occasionally, for 15 minutes.
  5. Step 3:
  6. Reduce the heat to low and pour in the coconut milk. Simmer gently for 5 minutes, until well combined, adding the spinach to wilt for the last couple of minutes. Season to taste. Remove the pan from the heat, scatter with the coriander leaves and serve.



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