Recipe of Quick Chickpea and Spinach Curry #newyearnewyou

Hello everybody, it’s Brad, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive dish, chickpea and spinach curry #newyearnewyou. It is one of my favorites food recipes. For mine, I will make it a bit unique. This will be really delicious.

Chickpea and Spinach Curry #newyearnewyou is one of the most favored of recent trending meals in the world. It is easy, it’s quick, it tastes yummy. It is appreciated by millions every day. Chickpea and Spinach Curry #newyearnewyou is something that I’ve loved my entire life. They are nice and they look wonderful.

To begin with this particular recipe, we have to first prepare a few components. You can cook chickpea and spinach curry #newyearnewyou using 21 ingredients and 8 steps. Here is how you can achieve it.

The ingredients needed to make Chickpea and Spinach Curry #newyearnewyou:

1. Take 2 tins chickpeas, drained and rinsed
2. Prepare 1 tin plum tomatoes
3. Make ready 6 blocks frozen chopped spinach (defrosted and squeezed to release excess water) or 2 large handfuls fresh spinach, torn into pieces
4. Prepare 1 tsp yellow mustard seeds
5. Get 1/2 tsp Nigella seeds
6. Make ready 1 tsp Cumin seeds
7. Prepare 1/2 Cinnamon stick
8. Take 4 Cardamom pods, lightly crushed
9. Take 1 tsp ground Coriander
10. Take 2 tsp ground Cumin
11. Make ready 1/2 tsp Tumeric
12. Prepare 1/2 tsp ground Ginger
13. Get 3 fat cloves Garlic, crushed
14. Make ready 2 onions, thinly sliced
15. Get Rapeseed oil
16. Take Salt and black Pepper
17. Prepare To serve:
18. Take 100 g Plain Yoghurt
19. Get 1 tsp Mint Sauce
20. Prepare Naan Breads (I cheated and bought some!)
21. Get Chutneys, I love Lime Pickle and Aubergine Chutney

Steps to make Chickpea and Spinach Curry #newyearnewyou:

1. Heat the oil in a large saucepan. When the oil is hot add the Cumin seeds, Nigella seeds, Cinnamon stick, Cardamom pods and Yellow mustard seeds. Stir and allow spices to release their fragrance for about 30 seconds. They will start to pop!
2. Add the onions and fry until a deep golden brown and caramelised. Add the crushed Garlic and cook gently for a minute. Stir occasionally to prevent the Garlic from browning.
3. Add the ground spices, stir, then add the Plum Tomatoes and break them up into pieces.
4. Add the drained Chickpeas, give them a good stir to coat in all of the spices and tomatoes. Add about half a tin of water to loosen. Bring to the boil, cover and then turn down to a simmer for about 15 minutes. Check every now and then to make sure the Chickpeas don't dry out. Add a splash more water if needed.
5. Once the curry is a lovely thick, saucy consistency check the seasoning and add some salt and black pepper to taste. Then add the spinach, give it a good stir and cook for a few minutes. If using fresh Spinach allow it to just wilt and then serve.
6. Serve with your favourite Naan breads, Chapatis or rice with a serving of Mint Yoghurt (blend the Yoghurt and Mint Sauce together) and some lovely chutneys. I love Aubergine Chutney and Lime Pickle.
7. A lovey addition is a few crispy onions. Finely sliced onion, squeezed dry in kitchen paper and then deep-fried in hot Rapeseed oil for a few
8. Minutes, until crisp and golden brown and then drained on Kitchen paper to blot off the excess oil. I often make a batch to keep in the ‘fridge to top various meals and add extra crunch and Umami flavour.

So that’s going to wrap it up for this special food chickpea and spinach curry #newyearnewyou recipe. Thank you very much for reading. I’m confident you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!