SPINACH AND CHICKPEA CURRY

Spinach and Chickpea Curry image

A very easy curry which doesn't take a lot of effort to prepare. It is low GI so will leave you feeling fuller for longer. It is quite a dry curry when made, I like to serve it over brown rice and then the next day eat the remainder cold wrapped in a chapatti with some sour cream.

Provided by PinkCherryBlossom

Categories Curries

Time 50m

Yield 4 serving(s)

Number Of Ingredients 10

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

Steps:

Heat the oil and gently fry the onions for 10 minutes.
Add the spices, stir well and cook for a further 2 minutes.
Add tomatoes and chickpeas and simmer for 25 minutes.
Increase the heat and stir in the spinach and lemon juice.
When the spinach has wilted - serve.

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