Hey everyone, it is Drew, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive dish, chickpea and spinach curry #newyearnewyou. One of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.

Chickpea and Spinach Curry #newyearnewyou is one of the most favored of current trending meals in the world. It’s enjoyed by millions daily. It is easy, it is quick, it tastes delicious. Chickpea and Spinach Curry #newyearnewyou is something that I’ve loved my whole life. They are fine and they look fantastic.

To get started with this particular recipe, we have to first prepare a few components. You can have chickpea and spinach curry #newyearnewyou using 21 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to make Chickpea and Spinach Curry #newyearnewyou:

1. Prepare 2 tins chickpeas, drained and rinsed
2. Prepare 1 tin plum tomatoes
3. Make ready 6 blocks frozen chopped spinach (defrosted and squeezed to release excess water) or 2 large handfuls fresh spinach, torn into pieces
4. Prepare 1 tsp yellow mustard seeds
5. Make ready 1/2 tsp Nigella seeds
6. Get 1 tsp Cumin seeds
7. Make ready 1/2 Cinnamon stick
8. Prepare 4 Cardamom pods, lightly crushed
9. Take 1 tsp ground Coriander
10. Get 2 tsp ground Cumin
11. Prepare 1/2 tsp Tumeric
12. Prepare 1/2 tsp ground Ginger
13. Make ready 3 fat cloves Garlic, crushed
14. Take 2 onions, thinly sliced
15. Take Rapeseed oil
16. Take Salt and black Pepper
17. Make ready To serve:
18. Get 100 g Plain Yoghurt
19. Take 1 tsp Mint Sauce
20. Make ready Naan Breads (I cheated and bought some!)
21. Prepare Chutneys, I love Lime Pickle and Aubergine Chutney

Instructions to make Chickpea and Spinach Curry #newyearnewyou:

1. Heat the oil in a large saucepan. When the oil is hot add the Cumin seeds, Nigella seeds, Cinnamon stick, Cardamom pods and Yellow mustard seeds. Stir and allow spices to release their fragrance for about 30 seconds. They will start to pop!
2. Add the onions and fry until a deep golden brown and caramelised. Add the crushed Garlic and cook gently for a minute. Stir occasionally to prevent the Garlic from browning.
3. Add the ground spices, stir, then add the Plum Tomatoes and break them up into pieces.
4. Add the drained Chickpeas, give them a good stir to coat in all of the spices and tomatoes. Add about half a tin of water to loosen. Bring to the boil, cover and then turn down to a simmer for about 15 minutes. Check every now and then to make sure the Chickpeas don't dry out. Add a splash more water if needed.
5. Once the curry is a lovely thick, saucy consistency check the seasoning and add some salt and black pepper to taste. Then add the spinach, give it a good stir and cook for a few minutes. If using fresh Spinach allow it to just wilt and then serve.
6. Serve with your favourite Naan breads, Chapatis or rice with a serving of Mint Yoghurt (blend the Yoghurt and Mint Sauce together) and some lovely chutneys. I love Aubergine Chutney and Lime Pickle.
7. A lovey addition is a few crispy onions. Finely sliced onion, squeezed dry in kitchen paper and then deep-fried in hot Rapeseed oil for a few
8. Minutes, until crisp and golden brown and then drained on Kitchen paper to blot off the excess oil. I often make a batch to keep in the ‘fridge to top various meals and add extra crunch and Umami flavour.

So that is going to wrap it up with this exceptional food chickpea and spinach curry #newyearnewyou recipe. Thank you very much for reading. I’m confident that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!