Up the flavour of a meatfree dish with this spicy recipe for Chickpeas in a Coconut and Tomato Sauce

1 1/4 cup dried chickpeas (3 1/2 cups cooked)
1 tablespoon olive oil<br />
1 teaspoon cumin seeds
2 cloves garlic, minced
1 1/2 inch piece fresh ginger, minced or grated
2 to 3 fresh green chilies, seeded and finely chopped
1 tablespoon curry powder
1 teaspoon ground coriander
1/2 teaspoon ground cumin
1/4 teaspoon cayenne
2 large tomatoes, finely chopped
1/3 cup coconut milk, or more as needed
6 oz (175 g) fresh spinach, washed, trimmed and roughly chopped or torn
1 teaspoon garam masala
1 teaspoon sea salt, or to taste
fresh ground black pepper

How to
Rinse the chickpeas and soak in enough water to cover for 8 hours or overnight. Drain and rinse, then transfer to a medium saucepan and cover with fresh water. Bring to a boil, reduce the heat to low, cover, and simmer until the peas are tender – 1 to 1 1/2 hours. Drain and set aside.

Heat the oil in a large saucepan over medium heat. When hot, add the cumin seeds and stir until the seeds darken a few shades – about 1 minute. Toss in the garlic, ginger and chilies, and continue to stir for another few minutes. Now add the curry powder, ground coriander, ground cumin and cayenne, and stir for 1 minute until fragrant. Add the tomatoes and simmer for 5 to 10 minutes until thickened.

Now add the cooked chickpeas and simmer for another 5 minutes. Whisk in the coconut milk and gently simmer for another 5 minutes. Add more coconut milk as desired.

Add the spinach, a few handfuls at a time, until wilted. Once all of the spinach is added, simmer on low heat for another 5 minutes.

Stir in the garam masala and salt and black pepper to taste. Let sit for 5 minutes and serve hot alongside hot fresh cooked rice or Indian flat breads.

Lisa’s Vegetarian Kitchen (Lisa’s Vegetarian Kitchen) / CC BY 2.5

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