Chickpeas – Spinach – Curry
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 can chickpeas
- 500 g spinach, fresh
- 1 onion (s), finely chopped
- 3 cloves garlic, finely chopped
- 2 tablespoons oil
- 2 chilli pepper (s), red, fresh
- 1 teaspoon ginger, freshly grated
- 1 teaspoon turmeric
- 1 teaspoon curry powder
- 1 teaspoon coriander
- 2 teaspoons tomato paste
- salt
Print Recipe
Pin Recipe Instructions
- Blanch the spinach in boiling salted water for about 5 minutes. Drain and roughly chop.
- Drain the chickpeas.
- Chopped up the chilli pepper and grated the ginger in a mortar with 1 tablespoon of water to make a paste.
- Finely chop the onion and garlic and sauté in hot oil. Add turmeric, coriander, curry and tomato paste, stir briefly, then add the ground paste. Add the spinach and chickpeas and simmer for about 15 minutes. Season to taste with salt. Finished
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