Chickpea and spinach curry

Here's something quick and delicious to do with a tin of chickpeas for a cheap supper.

Chickpea and spinach curry

1 medium onion, finely chopped
1-2 garlic cloves, finely chopped
1/2 tsp mild curry powder
one small knob of fresh ginger, grated
1 small red chilli, finely chopped
1 x 400g tin of chickpeas
200 ml coconut milk
120g mushrooms, sliced
juice of a lemon
1 stick of lemongrass
1 tbsp soy sauce
1 tbsp Thai fish sauce
two handfuls of spinach leaves, chopped

coriander or parsley


Fry the onion and garlic in a little oil until soft. Add the curry powder, ginger and chilli, together with the chickpeas, coconut milk, mushrooms, lemon juice, and lemongrass. Bring to the boil, then simmer gently for 10-15 minutes.

Meanwhile, pick over the spinach and shred it. Add it to the curry, together with the soy and fish sauces, and cook, covered, for five minutes.

Scatter coriander or parsley over this to serve.

We ate this with boiled Jersey new potatoes, the first of the season. This may sound an odd choice, but Lucius prefers potatoes above all other starch (with the possible exception of toast). It's WONDERFUL the next day cold for lunch.

I have adapted this from a recipe in Sarah Raven's Garden Book ... she uses kale, but it's not that time of year. I can see that we'll be eating this all year round

Other things to do with chickpeas

Mount Athos diet / chickpea patties
Mount Athos chickpea patties, an update
Chickpea mash

More curry

Dhal
Spicy prawns

Related links to other blogs

Chickpea hotpot - 101 recipes
Crispy roasted chickpeas, from Kalyn's Kitchen