Chickpea & Spinach Curry

📝 Ingredients

• 2 tins chickpeas (about 480 g drained)
• 200 g basmati rice (dry weight)
• 400 ml light coconut milk
• 400 g tinned chopped tomatoes
• 200 g baby spinach
• 1 onion
• 3 garlic cloves
• 1 piece of fresh ginger, 3 cm
• 2 tsp garam masala, 1 tsp turmeric and 1 tsp ground cumin
• 1 tbsp rapeseed oil
• 1/2 lime
• A few sprigs of fresh coriander
• Salt

🍴 Utensils

• Sauté pan
• Saucepan
• Colander
• Fine grater
• Knife
• Wooden spoon

📖 Steps

1. Finely slice the onion, chop the garlic and grate the peeled ginger (the edge of a teaspoon makes it easy to scrape off the skin). Rinse the chickpeas under cold water in the colander and drain.
2. Heat the oil in the sauté pan over a medium heat. Fry the onion for 6 to 7 minutes, stirring, until soft and lightly golden, then add the garlic and ginger and cook for 1 minute.
3. Add the garam masala, turmeric and cumin and stir for 30 seconds to 1 minute, until the spices release their aroma. Don't go any further: burnt spices make the sauce bitter.
4. Pour in the chopped tomatoes and coconut milk, add the chickpeas and season with salt. Bring to a simmer, then cook gently for 15 minutes, uncovered, until the sauce thickens and coats the spoon.
5. Meanwhile, rinse the rice several times until the water runs almost clear. Cook it for about 11 minutes in a pan of salted boiling water, then drain.
6. Roughly crush a few chickpeas against the side of the pan with the back of the wooden spoon: this thickens the sauce naturally and makes it creamier.
7. Add the spinach a handful at a time and stir until just wilted, about 2 minutes. Off the heat, drizzle with the lime juice, taste and adjust the salt.
8. Serve the curry over the rice, sprinkled with chopped coriander. It keeps for 3 days in the fridge in an airtight container and reheats very well in a pan or in the microwave.