DHK 2024 Chickpea curry - Heatonomy

Published: 02 October 2019

 Heatonomy has a weekly stall at our Deal town Saturday market selling chilli condiments and pre ordered meals. 

Preparation time 10 minutes

Cooking time 25 minutes in the oven + 10 minutes in a pan
Oven 180C

Serves 4

Serve with Boiled rice

Ingredients
• 2 tins of chick peas, drained and rinsed
• 1 bag of spinach, or whatever vegetables you have at home
• 1-2 cloves of garlic
• 1 piece of ginger, about the size of your thumb unless you want more ginger flavor
• 1 chilli, sliced
• Vegetable oil for cooking
• Curry leaves (optional)
• Salt, pinch of
• Pepper, pinch of
• 2 tsp Garam Masala spice mix, or substitute with curry powder
• 1 tbsp tahini or 1 tbsp sesame seeds
• 2 tins of coconut milk
• 1 tbsp tomato puree

Drain the chick peas and mix with a tablespoon of oil, Garam Masala, salt and pepper and place on an oven tray on grease proof paper. If you want a hotter curry you can add some chilli flakes as well. Roast for 25-30 minutes, the chickpeas should be a little crispy on the outside but still nice and soft on the inside. This gives the curry some texture and a nice bite.

Peel the garlic and ginger and blend to a paste or chop fine.

Heat oil in pan and fry the curry leaves. Remove them from the pan and set aside until serving.

Add the ginger, garlic and tomato puree to the pan. If you are using sesame seeds instead of tahini add them as well. Fry for a solid two minutes before adding the coconut milk.

When you use coconut milk there will be some that is solid on the top. Save this for adding just before serving and you will get a slightly richer coconut flavour in your dish.

If you are using tahini add this and taste with salt and pepper, simmer for five minutes. Add the chickpeas and simmer for a further five minutes. About a minute before serving add the washed spinach and let it wilt.

Scatter the curry leaves over before serving if using. Fresh coriander is also delicious.