Spinach And Chickpea Curry
10 ingredients
5 steps
Ingredients
- 2 tablespoons vegetable oil
- 2 onions, chopped
- 2 teaspoons ground coriander
- 2 teaspoons ground cumin
- 1/2 teaspoon dried chili pepper flakes, crushed
- 1/2 teaspoon turmeric
- 400 g canned tomatoes
- 800 g tinned chickpeas, rinsed and drained
- 250 g spinach
- 1/2 lemon, juice of
Directions
-
1Heat the oil and gently fry the onions for 10 minutes.
-
2Add the spices, stir well and cook for a further 2 minutes.
-
3Add tomatoes and chickpeas and simmer for 25 minutes.
-
4Increase the heat and stir in the spinach and lemon juice.
-
5When the spinach has wilted - serve.
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