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Comforting Chickpea, Tomato & Spinach Curry

clock-icon35 minutes
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Pixicook editorial team

Delight in the flavors of this hearty chickpea curry, perfectly paired with fluffy naan or rice. Ideal for those cozy evenings spent wrapped up on the couch.

Ingredients for Comforting Chickpea, Tomato & Spinach Curry

units in
USchevron
serves
4 peoplechevron

Vegetable Oil

tablespoons

Red Onion, sliced

each

Garlic Clove, chopped

each

Ginger, shredded

0 oz

Mild Red Chillies, thinly sliced

each

Turmeric

teaspoons

Garam Masala

teaspoons

Ground Cumin

teaspoons

Tomatoes, chopped

each

Tomato Puree

teaspoons

Chickpeas, rinsed and drained

0 oz

Baby Spinach Leaves

0 oz

How to Make Comforting Chickpea, Tomato & Spinach Curry

1. Prepping the Base

In a large wok or saucepan, warm the vegetable oil over a low flame. Add the sliced red onion and sauté until it begins to soften and turn translucent.

2. Aromatic Infusion

Introduce the chopped garlic, shredded ginger, and thinly sliced red chillies to the pan. Continue to cook for 5 minutes until the onions are a golden hue and the garlic is fragrant without burning.

3. Building the Flavor

Sprinkle in the turmeric, garam masala, and ground cumin, and stir constantly for a few seconds to allow the spices to release their flavors without scorching.

4. Tomato Meld

Fold in the fresh chopped tomatoes along with the tomato purée, and let the mixture simmer gently for 5 minutes, allowing the tomatoes to break down slightly and the flavors to meld.

5. Adding Substance

Pour in the chickpeas along with 300ml of water (use the empty can to measure three-quarters full). Let the stew bubble away for 10 minutes, so the chickpeas become tender and the stew thickens ever so slightly.

6. Spinach Wilt

Finally, stir in the baby spinach leaves and cook just until they are wilted and vibrant green. Adjust the seasoning to your taste.

Pitfalls and tips

Layering Flavors

Saute onions until golden brown, then add minced ginger and garlic for a rich flavor base. Patience in this step builds foundational curry flavors.

Finishing Touches

Finish with a drizzle of cream or coconut milk for luxury, and a sprinkle of garam masala for an extra layer of spice. Serve with basmati rice or garlic butter-brushed naan bread.

Spices

Toast whole spices before grinding to release essential oils, or bloom ground spices in oil to awaken flavors, being careful not to burn them.

Choice of Chickpeas

Opt for dried chickpeas soaked overnight and then cooked until tender for better texture and flavor. Canned chickpeas are a quicker alternative but rinse well to remove the canning liquid and reduce sodium content.

Simmering

Allow the curry to simmer gently to meld flavors together and let the tomatoes break down into a rich sauce. A longer simmer equates to more flavor.

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