Chickpea Curry

Ingredients

• 1 red onion
• 3 cloves garlic, crushed
• 3 tsp ginger, finely grated
• 2 fresh green chillies, finely chopped
• 1 tsp ground cumin
• 1 tsp garam masala
• ½ tsp tumeric
• 2 x 400g cans chickpeas, rinsed and drained
• 1 cup (250ml) vegetable stock
• 2 punnets cherry tomatoes, halved
• 100g baby spinach leaves
• 2 cups (400g) cooked rice, to serve
• 1/2 cup (125g) EasiYo Natural or Greek Yogurt

Method

Heat a large heavy base frying pan over medium heat.
Spray with oil. Add onion, garlic and ginger and cook, stirring for 1 minute.
Add chilli and spices. Cook for 1 minute.

Add chickpeas, stock and tomatoes. Cover and simmer, stirring occasionally for 15 minutes. Remove from heat.
Stir in spinach until wilted.
Season with salt and pepper. Just before serving, stir in the yogurt.


Courtesy of Suzanne Williams

Variations/Comments

Serve with rice and more Yogurt if desired.

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