Name: Chickpea curry
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Cuisine: Indian
Ingredients: 2 tbsp oil; 1 onion diced; 1 tsp fresh or dried chilli to taste; 9 garlic cloves (approx 1 small bulb of garlic); thumb-sized piece ginger peeled; 1 tbsp ground coriander; 2 tbsp ground cumin; 1 tbsp garam masala; 2 tbsp tomato purée; 2 x 400g cans chickpeas drained; 400g can chopped tomatoes; 100g creamed coconut; ½ small pack coriander chopped, plus extra to garnish; 100g spinach; cooked rice and/or dahl

Chickpea curry

This easy chickpea curry, created by reader Jon Gregg, is a vegan recipe that's three of your five-a-day. It works well as a main course or a simple side dish

40 min total 15 min prep 25 min cook 4 458 cal

Instructions

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1 To make the paste, heat a little of the 2 tbsp oil in a frying pan, add 1 diced onion and 1 tsp fresh or dried chilli, and cook until softened, about 8 mins.
2 In a food processor, combine 9 garlic cloves, a thumb-sized piece of peeled ginger and the remaining oil, then add 1 tbsp ground coriander, 2 tbsp ground cumin, 1 tbsp garam masala, 2 tbsp tomato purée, ½ tsp salt and the fried onion. Blend to a smooth paste – add a drop of water or more oil, if needed.
3 Cook the paste in a medium saucepan for 2 mins over a medium-high heat, stirring occasionally so it doesn’t stick.
4 Tip in two 400g cans drained chickpeas and a 400g can chopped tomatoes, and simmer for 5 mins until reduced down.
5 Add 100g creamed coconut with a little water, cook for 5 mins more, then add ½ small pack chopped coriander and 100g spinach, and cook until wilted.
6 Garnish with extra coriander and serve with rice or dhal (or both).