(Anglo-Indian) Chickpea Curry

This recipe comes from one of the Cook's Country 30-minute recipe cards. And it is indeed a quick and easy recipe to throw together. That said, I found it somewhat lacking in flavour. I think it really needs more chiles and maybe a little garam masala and some lime juice stirred in at the end. I've reflected these changes in the recipe below.

Chickpea Curry

Adapted from Cook's Country December/January 2019

Ingredients

• 2 Tbsp. canola (or other neutral) oil
• 1 onion, chopped¹
• 1 (300g) package frozen spinach
• 1 tsp. coarse sea salt
• 1/2 tsp. black pepper
• 1-2 fresh Thai chiles, minced
• 4 cloves garlic, minced
• 1 Tbsp. ginger paste
• 1 Tbsp. Madras Curry Powder
• 1 tsp. Bin Bhuna Hua Garam Masala (optional)
• 4 c. cooked chickpeas
• 1 (400mL) can diced tomatoes
• 1 (400mL) can lite coconut milk
• 2 Tbsp. chopped fresh cilantro
• juice of 1 lime

Directions

1. Heat oil over medium heat.
2. Add onion, spinach, salt, and pepper and cook for ~7 minutes.
3. Add chile(s), garlic, ginger, curry powder, and garam masala (if using) and cook for another minute or so.
4. Add chickpeas, tomatoes, and coconut milk and bring to a boil.
5. Cover, reduce heat to medium-low, and simmer for ~20 minutes.
6. Sprinkle with fresh cilantro and lime juice.
7. Serve over rice with Indian mixed pickles.

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¹ The original recipe called for two green bell peppers here. We didn't have any bell peppers on hand, so I opted to toss in an onion and some frozen spinach instead. ^Back