How to Make Chickpea Curry

• 2 tbsp neutral oil
• 1 onion, chopped
• 4 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 2 tsp curry powder or garam masala
• 1 tsp ground cumin
• 1/2 tsp turmeric
• 1 can (14 oz / 400 g) diced tomatoes
• 2 cans (15 oz / 425 g each) chickpeas, drained
• 1 can (14 oz / 400 ml) coconut milk
• 1 tsp kosher salt
• 2 cups (60 g) spinach, optional

1. Heat the oil in a wide pan and cook the onion 6 minutes until soft and golden at the edges.
2. Add the garlic, ginger, and all the spices and stir 1 minute until they smell toasted.
3. Pour in the tomatoes and cook 5 minutes, breaking them down with the spoon.
4. Add the chickpeas, coconut milk, and salt; simmer 10 minutes until slightly thickened.
5. Stir in the spinach and let it wilt for 1 minute.
6. Taste for salt and serve with rice or flatbread.

• Mash a quarter of the chickpeas against the pan to thicken the sauce without cream.
• A squeeze of lemon at the end lifts the whole pot.

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