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Chickpea and spinach curry

Let the onion brown properly, a good ten minutes: it gives the curry its depth, not the spices.

Hot dish · 4 servings · Prep time 35 min

Per serving

Calories594kcal
Protein23g
Carbs96g
Fat11g

Ingredients

  • 800 gChickpeas (canned)
  • 200 gSpinach
  • 400 gChopped tomatoes
  • 200 gOnions
  • 15 gFresh ginger
  • 3 pieceGarlic
  • 10 gCurry powder
  • 20 mlNeutral oil
  • 240 gBasmati rice

Method

  1. Brown the sliced onion in the oil for 10 minutes, until deep golden.
  2. Add the grated garlic and ginger and the curry powder and stir for 1 minute.
  3. Pour in the tomatoes and drained chickpeas and simmer for 15 minutes, crushing a few chickpeas to thicken.
  4. Stir in the spinach until wilted. Serve with the basmati rice, cooked for 11 minutes.

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Indicative values computed from the ANSES Ciqual food table. They vary with the products used and the cooking.

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