On Air 17:00 -
Next 18:00 - Spencer’s Big 30

Chickpea Tomato Curry

Ingredients:

  • 2 tablespoons (30 ml) vegetable oil
  • 1 small onion, diced
  • 2 garlic cloves, diced
  • 1-inch (2.5 cm) ginger, diced finely
  • 1 tablespoon (15 ml) garam masala
  • 1 teaspoon (5 ml) ground cumin
  • ½ teaspoon (2.5 ml) turmeric
  • 1/8 teaspoon (0.5 ml) chili flakes (more if you like it spicy)
  • 19-ounce can (562 ml) diced tomatoes
  • 19-ounce can (562 ml) chickpeas, drained and rinsed
  • ½ cup (120 ml) vegetable stock
  • Salt and pepper
  • 3 cups (720 ml) spinach

Method:

  1. Heat vegetable oil in heavy frying pan over medium heat. Add onions, garlic, ginger, garam masala, cumin, turmeric, and chili flakes. Stir to combine. Cook until onions are translucent and spices are fragrant (about 5 minutes).
  2. Add diced tomatoes, chickpeas and vegetable stock. Cook uncovered for 12-15 minutes or until sauce has reduced to desired thickness.
    Season with salt and pepper. Add spinach and cook for 2-3 minutes. Serve over Spiced Basmati Rice (see recipe) with Cucumber Raita (see recipe).