Chickpea Spinach Curry

This chickpea spinach curry makes a hearty meal, especially on a cold winter day. You can serve with plain rice, quinoa or couscous.

Chickpeas (also known as garbanzo beans) are known to be one of the healthiest foods due to their nutritional benefits and versatility. They have become popular in the plant-based community as they are known to be:

• Inexpensive can easily be found in local supermarkets.
• Great source of protein, therefore helps you fuller for longer.
• Excellent source of vital minerals, particularly manganese.

Chickpeas must be soaked before cooking and using them for this recipe.

Cooking dried chickpeas using a slow soaking method.

Add 2 cups of chickpeas into a bowl and cover with cold water, leave to soak overnight or for 24hours. Please note that, if you are using dried chickpeas, please follow the instructions on the packet as unprepared beans are dangerous to consume. Do make sure they are thoroughly cooked, if you squeeze one between two fingers, they should be soft all the way through.

Drain water and rinse. Put them into a pot and cover with plenty (about 2litres) of water and cook until tender, this usually takes 2 hours.

Cooking dried chickpeas using a quick soaking method.

Add 2 cups of chickpeas and 1 litre of water into a medium-sized pot. Cook on medium to high heat for 10minutes. Then leave the chickpeas to sit for 1 hour ( this process allows the chickpeas to soak in the water).

Place the chickpeas back on the stove, cook on low to medium heat until the chickpeas become tender. This cooking process usually 2 and a half to 3 hours.

The quick method was used to make this recipe, however, tinned chickpeas can also be used for speed and convenience.

Reasons to make this chickpea spinach curry

• Great source of protein
• Comforting and satisfying
• Hearty and spicy
•  Perfect for the winter.

How to make this Chickpea Spinach Curry

Ingredients

• 2 medium onions (diced)
• 4-5 garlic ( crushed)
• 2 cm ginger (crushed)
• 1 red medium chilli (chopped)
• 1 red bell pepper
• 2 cans chickpeas or freshly cooked chickpeas
• 1/2 cup fresh spinach
• 1tsp sea salt
• 2 litres of water
• 1 apple (diced)
• 1tsp curry powder
• 1tsp turmeric
• 1tsp coriander
• 1 tsp black pepper
• 1 tbsp. corn starch
• 1tsp chutney (optional)

Method

1. Heat oil in a large pot, add onions, garlic, ginger, pepper and cook until soft.
2. Add the curry powder, turmeric, coriander, salt,  black pepper and cook for 2 minutes
3. Add chickpeas  and chilli and mix together
4. Add water mixed with corn starch and stir
5. Allow it to simmer on a low heat for 15-20minutes, stirring occasionally
6. Add spinach and mix together.
7. Serve with brown rice, couscous or quinoa.
8. Enjoy!

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