Recipes › Friday chickpea curry
Friday chickpea curry
Chickpeas and spinach in a tomato-coconut sauce with Indian spices. The Lenten stew reinvented as a curry.
- Heat:
3/5 - Time:
- 35 min
- Servings:
- 4 people
- Category:
- Main
Ingredients
- 2 cans of cooked chickpeas
- 1 onion, 2 cloves of garlic and a piece of ginger
- 400 g crushed tomato
- 400 ml coconut milk
- A good handful of spinach
- Curry, garam masala and turmeric
- 1 fresh chili (or a tablespoon of hot curry paste, or cayenne)
- Desalted cod (optional)
Steps
- Saute the chopped onion, garlic and ginger until soft.
- Add the spices and toast them for half a minute so they release their aroma.
- Stir in the crushed tomato and cook until it reduces and darkens.
- Add the chickpeas and the coconut milk; cook for 15 minutes over low heat.
- Add the spinach and the chili to taste, and cook until they soften.
- If you want to nod to the Friday chickpeas, finish with chunks of desalted cod for a couple of minutes.