VEGETARIAN CHICKPEA CURRY
by Janesse
This is another easy and quick dish. For the non vegetarians you could serve as a side dish to accompany meat or chicken.
INGREDIENTS
2 tablespoons Olive Oil
Sliced Red Onion
Sliced Garlic Cloves
teaspoons Freshly Grated Ginger
2 Chopped Green Chilli's (Optional)
1 teaspoon Sea Salt
800g Tinned Chickpeas (Drained)
1 teaspoon Ground Cumin
½ teaspoon Turmeric (Optional)
Freshly Ground Black Pepper
1 tablespoon Lemon Juice
250g Cherry Tomatoes(you could used canned tomatoes)
100g Baby English Spinach (Leaves)
Method
Heat a large deep frying pan over a medium to high heat.
Add the oil, onion, garlic, ginger, chilli and salt.
Cook, stirring, for 5 minutes, or until the onions are soft.
Add the chickpeas, 80 ml (1/4 cup) water, cumin, turmeric and pepper and cook for 5 minutes, or until the water evaporates.
Add the tomatoes and cook for another 2 minutes to soften.
Remove from the heat, stir through lemon juice and taste for seasoning.
Stir through spinach and set aside.
