Coconut Chickpea Curry

Method

1. 1

   Step 1

   Prepare the onion, garlic and ginger, and drain and rinse the chickpeas. Measure the curry powder and open the tomatoes and coconut milk so everything is ready before cooking.

2. 2

   Step 2

   Heat the oil in a 12-inch (30 cm), deep-sided skillet / frying pan over medium heat for 1 minute. Add the onion and cook for 7–8 minutes, stirring frequently, until softened and translucent with lightly golden edges.

3. 3

   Step 3

   Add the garlic and ginger and cook for 1 minute, stirring continuously, until fragrant. Reduce the heat to medium-low if the garlic starts to brown.

4. 4

   Step 4

   Add the curry powder and stir for 30–60 seconds to coat the onion mixture. The spices should smell toasted and fragrant but must not darken or scorch.

5. 5

   Step 5

   Stir in the tomatoes with their juices, scraping up any spices sticking to the bottom of the pan. Cook over medium heat for 3 minutes, stirring occasionally, until the tomatoes begin to break down.

6. 6

   Step 6

   Add the chickpeas, coconut milk, water and salt, then stir well and bring to a gentle simmer. Reduce the heat to low and simmer uncovered for 20 minutes, stirring every 5 minutes, until the chickpeas are tender and the sauce lightly coats a spoon; add water 1 tbsp at a time if it becomes too thick.

7. 7

   Step 7

   Add the spinach in two batches, stirring the first batch into the sauce before adding the second. Cook for 2 minutes, or until all the leaves have wilted and the curry is piping hot throughout.

8. 8

   Step 8

   Remove the pan from the heat and stir in the lime juice and most of the cilantro / coriander. Taste and adjust the salt, then divide among four bowls and sprinkle with the remaining herbs.