With the cooler temperatures in the air, we're reaching for more fragrant and comforting dishes like our chickpea curry with spinach.
We've used dried chickpeas, as we like the texture and earthy flavour, so you'll need to allow for soaking time, but if you're short on time feel free to use canned chickpeas instead.
We've combined fresh garlic, ginger, ground coriander, cumin, paprika and fresh chopped tomatoes for a fragrant and flavourful dish.
2 1/2 piece fresh root ginger, peeled and finely chopped
3 garlic cloves, peeled and crushed
2 tsp. ground coriander
1 tsp. ground cumin
2 tsp. paprika
4 tomatoes, peeled, de-seeded and roughly chopped
handful of fresh coriander leaves
450 g spinach leaves, trimmed and chopped
fresh coriander, to garnish
Directions
Step 1
If using dried chickpeas, discard any small stones or shrivelled peas. Rinse, then put into a bowl and add double their volume of cold water to cover. Leave to soak overnight.
Step 2
Drain the soaked chickpeas, then put them in a large saucepan with plenty of water and bring to the boil. Lower the heat and simmer gently for 2-3hr or until tender, adding salt towards the end of the cooking time (see Chickpea Tip). The cooking time will be between 2(1/2) - 3(1/4)hr, or 15 min if using canned chickpeas. Drain well. If using canned chickpeas, simply drain and rinse under cold running water.
Step 3
Heat the oil or ghee in a large heavy-based saucepan or flameproof casserole. Add the chopped root ginger, crushed garlic, ground coriander, ground cumin and paprika and cook for 2min, stirring all the time. Add soaked, cooked (or canned, drained) chickpeas, stirring well to ensure they are thoroughly coated in the spice mixture.
Step 4
Add the tomatoes, coriander leaves and spinach. Cook for 2min, then cover the pan with a lid and simmer gently for 10min. Season with salt and pepper to taste, garnish with coriander sprigs and serve.
Watch the time
The cooking time for dried chickpeas depends on how fresh they are. If they've been stored for a long time and look shrivelled, they may take longer than 3 hours to cook.
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
