Quick chickpea and spinach curry

• total tid: 20 minutes

Ingredienser

3 tbsp of oil, vegetable or sunflower

1 tsp small black mustard seeds, heaped

1 tsp cumin seeds, heaped

800g of tinned chickpeas, undrained weight

frozen chopped spinach, 8 blocks

3/4 tsp turmeric powder

salt, to taste

1 1/2 tsp ground cumin, mixed with 1 1/2 tsp of ground coriander (dhana jeeru)

chilli powder, to taste

1 handful of fresh coriander, chopped

Fremgangsmåte

Drain the chickpeas from the tins and set aside. Put the oil in a saucepan that will be large enough for all the chickpeas

Put it on a medium heat until the oil is hot. Test this by adding a few mustard seeds. If they fizzle and pop the oil is ready

Add the cumin and mustard seeds and then quickly add the drained chickpeas

Add the salt, chilli powder, coriander and cumin powder and turmeric powder and stir through with a fork. Add the blocks of chopped spinach and a few tablespoons of water and then cover the pan and leave on a medium heat for about 15 minutes. The spinach should then be soft

Turn the heat off, stir the spinach through and then serve hot with rice or bread. I like these mini seeded pitta breads