Quick chickpea and spinach curry

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Using canned and frozen veg, the cooking time is simply 15 minutes. The spices above are a guide for eating with children. Add more to suit your taste or ensure you have some plain yoghurt on the side to cool little mouths down. Also you could add crushed ginger and garlic- about a teaspoon of each to make this a little richer.
If you have upper primary school aged children, this is a great recipe for them to learn as they won’t have to wait long to see their hard work materialise into a delicious meal.
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Ingredients

 

  • 3 tbsp of oil, vegetable or sunflower
  • 1 tsp small black mustard seeds, heaped
  • 1 tsp cumin seeds, heaped
  • 800g of tinned chickpeas, undrained weight
  • frozen chopped spinach, 8 blocks
  • 3/4 tsp turmeric powder
  • salt, to taste
  • 1 1/2 tsp ground cumin, mixed with 1 1/2 tsp of ground coriander (dhana jeeru)
  • chilli powder, to taste
  • 1 handful of fresh coriander, chopped

 

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Method
1
Drain the chickpeas from the tins and set aside. Put the oil in a saucepan that will be large enough for all the chickpeas
2
Put it on a medium heat until the oil is hot. Test this by adding a few mustard seeds. If they fizzle and pop the oil is ready
3
Add the cumin and mustard seeds and then quickly add the drained chickpeas
4
Add the salt, chilli powder, coriander and cumin powder and turmeric powder and stir through with a fork. Add the blocks of chopped spinach and a few tablespoons of water and then cover the pan and leave on a medium heat for about 15 minutes. The spinach should then be soft
5
Turn the heat off, stir the spinach through and then serve hot with rice or bread. I like these mini seeded pitta breads
 
 
 

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