Chickpea and turmeric curry

Name: Chickpea and turmeric curry
Cook time: 1 h
Yield: 4
Cuisine: Indian
Ingredients: 1 onion, finely diced; 2 tbsp vegetable oil; 2 garlic cloves, grated; 1 tbsp grated ginger; 2 small turmeric roots,; peeled and grated; 2 cinnamon sticks; 1 tbsp ground cumin; 1 tbsp ground coriander; Pinch of cayenne; 1 tsp ground turmeric; 600g canned chopped tomatoes; 400g canned chickpeas, drained; 500ml vegetable stock or water; 100g baby spinach, washed

Jill Dupelix and Jill Dupleix

October 21, 2016

Chickpea and turmeric curry: Serve with a drizzle of yoghurt and a bowl of steamed rice.Steven Siewert

easyTime:30 mins - 1 hourServes:4

Fresh turmeric, the not-so-mellow yellow, adds colour and an earthy, lightly bitter, peppery flavour to meat, rice and egg dishes and infusions. It's also great for those with aching joints.

Ingredients

1 onion, finely diced
2 tbsp vegetable oil
2 garlic cloves, grated
1 tbsp grated ginger
2 small turmeric roots,
peeled and grated
2 cinnamon sticks
1 tbsp ground cumin
1 tbsp ground coriander
Pinch of cayenne
1 tsp ground turmeric
600g canned chopped tomatoes
400g canned chickpeas, drained
500ml vegetable stock or water
100g baby spinach, washed

Method

1. Heat oil in a fry pan over medium heat, and add onion, garlic, ginger and fresh turmeric. Fry for five minutes without browning.
2. Add cinnamon, cumin, coriander, cayenne, ground turmeric, tomatoes, chickpeas, stock, sea salt and pepper to the fry pan and simmer for 10 to 15 minutes.
3. Taste for spicing and seasoning then add the spinach, folding it through gently as it wilts, and serve with a drizzle of yoghurt* and a bowl of steamed rice.
* Omit for vegan