Chickpea curry

INGREDIENTS

• 1½ tsp salt
• 2 tbsp olive oil
• 1 onion
• 1 tsp dried chili pepper
• 9 cloves garlic
• 1 ginger
• 1 tbsp coriander
• 2 tbsp ground cumin
• 1 tbsp gram masala
• 2 tbsp tomato purée
• 28 oz can of chickpeas
• 14 oz can of chopped tomatoes
• 4 oz coconut cream
• 1 half pack coriander
• 4 oz spinach
• 9 oz white rice

TOOLS

• 1 pot
• 1 frying pan
• 1 food processor
• 1 knife
• 1 spoon
• 1 peeler
• 1 saucepan
• 1 lid
• 1 colander
• 1 plate

Peel and dice an onion.

Peel ginger with a peeler.

Drain a can of chickpeas in a colander.

Chop coriander and spinach.

Heat 1 tbsp of olive oil in a frying pan. Add onions and cook for 8 minutes to get fried onions. Turn off the heat and add dried chili peppers to the frying pan, then mix with a spoon.

Combine garlic, ginger, olive oil, coriander, cumin, garam masala, tomato puree, and salt in a food processor. Blitz for 2 minutes to get a curry paste.

Transfer curry paste to a saucepan and stir with a spoon for 2 minutes. Add chickpeas and a can of chopped tomatoes, then cook on low heat for 5 minutes. Add coconut cream and 2 tsp of water, then cook for 5 minutes. Stir in three quarters of chopped coriander and chopped spinach. Cook for 7 more minutes to get chickpea curry.

Heat 1 cup of water in a pot for 3 minutes. Add 9 oz white rice and salt to the pot. Cover the pot with a lid and let it simmer on low heat for 10 minutes to get cooked white rice.

Transfer cooked chickpea curry to a plate. Top it with the rest of the coriander.

Serve chickpea curry with cooked white rice.

It’s ready to be served !