Chickpea, Lentil, Spinach Curry
Ingredients
1 medium onion or 1 tbsp onion powder
2 garlic cloves, crushed or 2/8 garlic powder
2.5cm ginger, grated or finely chopped
1 tsp ground chilli
1 tsp ground cumin
1 tsp ground coriander
200g chickpeas, soaked overnight
50g red lentils
160g white basmati rice
400g chopped tomatoes
300ml water
100g spinach
Handful chopped parsley
Salt and pepper
Instructions:
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Dice the onion, finely chop the ginger, press the garlic.
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Heat 1 tbsp vegetable oil in a pan and add the onion. Cook for around 3-5 minutes until starting to soften. Add the garlic & ginger and cook for another two minutes.
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Add the cumin and coriander and cook a minute before adding the drained chickpeas, tomatoes, lentils and water. Stir well then bring to a boil.
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Cover, reduce the heat to a gentle simmer and leave to cook until the lentils have cooked, around 30 minutes, stirring now and then.
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While the lentils are cooking, chop the spinach and roughly chop the parsley. When the lentils are cooked, add spinach to the pan and cook a minute until wilted.
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Serve with basmati rice and garnished with parsley. Season with salt and pepper. Can be made ahead and stored a day or two in the fridge.
Lonu Miah