Recipe for fragrant, creamy and delicious, this chickpea and spinach curry
1 cup dried chickpeas (3 cups cooked)
1 tablespoon olive oil
1 tablespoon panch phoran (Indian five spice blend)
1 medium onion, diced
1-inch piece ginger, grated or minced
2 cloves garlic, minced
3 green chilies, seeded and minced
small handful of dried curry leaves, crushed
1 tablespoon curry powder
1 large tomato, finely chopped
13 1/2 oz (400 mL) can coconut milk
1 cup baby spinach leaves, packed
1 teaspoon sea salt, or to taste
Rinse the chickpeas and soak for 8 hours or overnight in several inches of water. Drain and rinse, then transfer to a medium saucepan and cover with several inches of fresh water. Bring to a boil, reduce heat to low, cover, and simmer for 1 to 1 1/2 hours or until tender. Drain and set aside.
Heat the oil in large saucepan over medium heat. When hot, add the panch phoran and stir for a few minutes until the seeds darken a few shades. Add the onion to the pan and sauté until softened. Toss in the ginger, garlic, chilies and curry leaves, and stir for another few minutes.
Add the curry powder and stir for a minute to coat the vegetables. Add the tomatoes and cook until they begin to break apart and thicken — about 5 minutes. Now stir in the coconut milk and chickpeas and simmer for another 10 minutes, stirring often.
Add the spinach, a few handfuls at a time, until wilted. Stir in the salt and serve.