The lunch edit 955

Ginger Chickpea and Spinach Curry with Rice

Make ginger chickpea and spinach curry with rice, from the first ingredient to the finished dish.

1 serving · 11 ingredients · 4 steps

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Ginger Chickpea and Spinach Curry with Rice, plated and ready to serve. — The finished recipe. Ginger Chickpea and Spinach Curry with Rice

Ingredients 1 to 6 for ginger chickpea and spinach curry with rice arranged separately on a dark worktop. — Ingredients 1 to 6. 200 g Chickpeas, tinned and drained (Drained weight. A 400 g tin drains to about 240 g.). 200 g Chopped tomatoes, tinned. 80 g Onion. 2 cloves, about 6 g Garlic. A thumb, grated Fresh ginger. 1 tbsp (15 g) Indian curry paste

Ingredients 7 to 11 for ginger chickpea and spinach curry with rice arranged separately on a dark worktop. — Ingredients 7 to 11. 100 g Spinach. 100 g Cooked white rice (Cooked weight. About 50 g of dry rice becomes 130 g cooked.). 5 g Rapeseed oil. A handful, torn Fresh coriander. To taste Salt

Ginger Chickpea and Spinach Curry with Rice, preparation step 1: Soften the onion in the oil over a medium heat for eight minutes until it is soft and starting to colour, then add the garlic, ginger and curry paste and fry for a minute until it smells toasted. — Step 1. Soften the onion in the oil over a medium heat for eight minutes until it is soft and starting to colour, then add the garlic, ginger and curry paste and fry for a minute until it smells toasted.

Ginger Chickpea and Spinach Curry with Rice, preparation step 2: Tip in the tomatoes and the drained chickpeas with a splash of water and simmer for twelve minutes, until the sauce has thickened and darkened and oil is starting to show at the edges. — Step 2. Tip in the tomatoes and the drained chickpeas with a splash of water and simmer for twelve minutes, until the sauce has thickened and darkened and oil is starting to show at the edges.

Ginger Chickpea and Spinach Curry with Rice, preparation step 3: Stir the spinach in a handful at a time and let it wilt, which takes about two minutes. Season with salt. — Step 3. Stir the spinach in a handful at a time and let it wilt, which takes about two minutes. Season with salt.

The finished ginger chickpea and spinach curry with rice. — Step 4. Serve over the rice with the coriander torn over.

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