CHICKPEA CURRY

INGREDIENTS:

For the paste

1 tbsp avo oil

½  onion, diced

1 tsp fresh or dried chilli, to taste

4 garlic cloves (approx 1 small bulb of garlic)

½ thumb-sized piece ginger, peeled

1 tsp ground coriander

2 tsp ground cumin

1 tsp garam masala

For the curry

1 x 400g cans chickpeas, drained

200g chopped tomatoes

¼  small pack coriander, chopped, plus extra to garnish

2 handful spinach

To serve

Cauliflower Rice

DIRECTIONS:

To make the paste, heat a little of the oil in a frying pan, add diced onion and fresh or dried chilli, and cook until softened, about 8 mins.

In a food processor, combine garlic cloves, peeled ginger and the remaining oil, then add ground coriander, ground cumin, garam masala, salt and the fried onion. Blend to a smooth paste – add a drop of water or more oil, if needed.

Cook the paste in a medium saucepan for 2 mins over medium-high heat, stirring occasionally so it doesn’t stick.

Tip in drained chickpeas and chopped tomatoes, and simmer for 5 mins until reduced.

Add chopped coriander and spinach and cook until wilted.

Garnish with extra coriander and serve with Cauliflower.

4 Lunch Servings