chickpea spinach curry

Makes: 6 serves

Time to make: 1 hour

Dietaries: Vegetarian, Substitute ghee for olive oil if Vegan

Cost: $

The most heart warming, belly filling and satisfying dinner.

Chickpea, black lentil and split pea curry with chopped spinach from Mum & Dad’s garden. I added raisins to the brown rice to add a sweetness. Served with yoghurt garlic herb flat bread & Mango coconut chutney.

• Ingredients

  Chickpea Curry:

  1 brown onion chopped finely

  3 cloves garlic minced

  1” ginger grated

  1 tsp each: cumin, garam masala, turmeric, coriander, chilli flakes, mustard seeds

  1 tbsp ghee

  1 can tomatoes

  1 can coconut cream

  1 can chickpeas

  1/2 cup black lentils soaked and boiled

  1/2 cup split peas soaked and boiled

  2 cups chopped English spinach or baby spinach leaves

  Salt and pepper

  Rice

  2 cups brown rice

  1/4 cup raisins

  1 tsp ghee

  Flat bread:

  2 c plain flour

  2 c Greek unsweetened yoghurt

  1 tsp baking soda

• Method

  Curry

  Cook spices, onion, ginger and garlic in ghee until fragrant and onion becomes translucent.

  Add everything else but spinach.

  Black lentils and split peas must be par boiled or soft already before adding.

  Simmer until sauce reduces a lot and becomes thicker. About 30 minuts.

  Add spinach at end.

  Rice

  Cook rice with 1/4 raisins. Add tsp ghee at end and mix through.

  Flat bread

  Combine all in a bowl, knead on floured surface until soft, return to bowl and cover for 20 mins.

  Cut into 6 pieces and use fingers or rolling pin to roll out.

  Cook in a hot cast iron pan with a bit of ghee, minced garlic and chopped parsley. Cook for a minute or so on each side.

  Serve with mango chutney.