Chickpea Curry by Taming Twins

Ingredients

• 800g Chickpeas (2x 400g tins), drained and rinsed
• 1 Onion, peeled and chopped
• 240g Baby spinach, shredded
• 400g Coconut milk (1x tin)
• 50g Mango chutney
• 3 Garlic cloves, peeled and crushed
• 1 tbsp Olive oil
• 2 tbsp Mild curry powder
• 1 tsp Sweet smoked paprika
• 1/4 tsp Mild chilli flakes
• 3 tbsp Tomato purée
• 1 tsp Garam masala
• 1/2 tsp Sea salt, or to taste

Instructions

1. Heat the olive oil in a large pan or oven-safe pot over medium heat. Add the chopped onion and crushed garlic cloves and sauté for 5-6 minutes, stirring occasionally, until the onions start to soften and turn lightly golden.
2. Add the drained and rinsed chickpeas, mild curry powder, sweet smoked paprika, mild chilli flakes, tomato purée, coconut milk, and sea salt to the pan. Stir all the ingredients thoroughly to combine.
3. If cooking on the hob: Bring the mixture to a gentle simmer. Reduce the heat to low, cover the pan with a lid, and cook for approximately 40 minutes, stirring occasionally, until the sauce has thickened to your desired consistency and the flavors have melded.
4. If cooking in the oven: Cover the pan with a lid and transfer it to a preheated oven at 170°C fan (190°C/375°F or Gas Mark 5). Bake for about 1.5 hours, stirring halfway through, until the sauce is rich and thickened.
5. Once cooked, remove the pan from the heat. Stir in the garam masala, mango chutney, and shredded baby spinach. Continue stirring until the spinach has completely wilted into the hot curry. Taste and adjust seasoning if necessary.
6. Serve the chickpea curry hot with rice, naan bread, poppadoms, or flatbreads.