CHICKPEA AND SPINACH CURRY 

 

With the chickpeas, red pepper and spinach, this is a great- looking, medium-hot curry which replicates the colours of the flags of Mali, Bolivia, Ethiopia and the City of Los Angeles … and Lancashire.  

Cost per student: £1.60 (€1.80)

 

Preparation time: 10 minutes. Cooking time: 45 minutes.

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Ingredients (serves 3-4)

2 tablespoons of oil 

1 teaspoon of chilli powder

1 large onion, finally chopped 

2 cloves of garlic, peeled and crushed 

2cm of fresh root ginger, peeled and chopped 

2 teaspoons of cumin 

1 teaspoon of turmeric

1 vegetable stock cube

Tin of chopped tomatoes 

1 red pepper, chopped and deseeded 

250g of spinach

425g tin of chickpeas 

2 tablespoons of medium curry paste

20 coriander leaves (optional) 

 

Equipment

Large saucepan or frying pan

Sharp knife

Chopping board

 

1. Heat oil in the saucepan and add onion. Fry for 4 minutes.

 

2. Add the garlic, ginger and chilli powder and cook for 5 minutes. Stir in the curry paste and add the cumin, turmeric and cook for another 2 minutes, constantly stirring.

 

3. Add the chopped tomatoes and chopped pepper to the pan. Crumble over the stock cube and add 250ml of boiling water. Bring to the boil, lower heat and simmer for 20 minutes.

 

4. Remove the woody stalks from the spinach, wash, drain and add to the pan in handfuls.

 

5. Once the spinach has been well stirred-in, pour in the chickpeas and cook on low heat for 10 minutes. Season with salt and pepper and serve with fresh coriander leaves.