Chickpea and spinach curry

Ingredients

• 1 teaspoon oil
• 1 teaspoon butter
• 1 onion - chopped
• 2 cloves garlic - finely minced
• 2-3 thin chilies - finely chopped (more or less depending on how hot you want it)
• 1 inch ginger - thinly chopped
• 1 pepper - chopped
• 1 teaspoon turmeric
• 1 teaspoon smoked paprika
• 1 teaspoon cumin
• 1 teaspoon garam masala powder
• 1 teaspoon ground coriander
• 1 tin chopped tomatoes
• 2 teaspoons tomato puree
• 1 tin chickpeas/garbanzo beans
• large handful spinach
• chopped coriander/cilantro

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Preparation

• Heat oil and butter in pan. Fry onions for 2-3 minutes until soft.
• Add chilies, garlic, ginger, tomato puree and spices then fry 2-3 more minutes.
• Add in chopped pepper and reduce heat to low for 5 minutes.
• Add chopped tomatoes and chickpeas and simmer gently for 20-30 minutes.
• In the last few minutes of cooking stir in the spinach to wilt.
• Top with fresh chopped coriander.
• Serve with rice, naan bread, poppadoms, onion bhajis, mango chutney, onion salad.