Chickpea Curry (from pantry staples)

Step 1

In a medium sized pot or pan, melt the ghee (or butter) over a medium heat and fry the mustard and cumin seeds until they start to pop.

Step 2

Add the onions and cook for 5-10 minutes until they soften.

Step 3

Now add the garlic and ginger and fry for another 3-4 minutes.

Step 4

Add the tomatoes and about half a can of water, plus the spices and seasoning.

Step 5

Stir for 5 minutes until the liquid reduces a little and then add the chickpeas. Cook for 5 minutes stirring regularly (reduce the heat if it spits).

Step 6

Mix in the spinach and cook stirring until it just wilts.

Step 7

Chop the ginger and garlic, 10 seconds, speed 7, MC on, and set aside.

Step 8

Chop the onions, 10 seconds, speed 5, MC on, and set aside (separately from the ginger/ garlic).

Step 9

Add the ghee or butter to the TMX with the cumin and mustard seeds and cook 7 mins, 100, speed 2, MC off.

Step 10

Add the onion and cook for 10 mins, 100, speed 2, MC off.

Step 11

Add the ginger and garlic, cook 2 mins, 100, speed 2, MC off.

Step 12

Add the tomatoes, spices and seasoning and cook 10 mins, 100, speed 2, MC off.

Step 13

Add the chickpeas and cook 5 mins, 100, speed 1, MC on. Lastly the spinach 5 mins, 100, speed 1, MC on.

Step 14

With chilli (fresh or dried) so everyone can add some heat if they’d like.

Step 15

With rice, quinoa or cauliflower rice (if you are a vegetarian, I’d recommend serving with a grain or adding some nuts to the curry to ensure a complete protein is formed).

Step 16

I love it with a dollop of natural or Greek yoghurt on top too.

Step 17

Re-heat in a pot over a low heat until just hot. If you can add the spinach in just before serving that is best otherwise it loses its colour and doesn’t look as appealing.

Step 18

Store in an airtight container in the fridge or freezer.