CHICKPEA CURRY
Serves: 4
■ 1 tbsp (15 ml) olive oil
■ 1 onion, finely chopped
■ 2 tsp (10 ml) grated fresh ginger root
■ 2 garlic cloves, crushed
■ 1/4 tsp (1 ml) ground turmeric
■ 2 tsp (10 ml) ground cumin
■ 2 tsp (10 ml) ground coriander
■ 1/4 tsp (1 ml) chili powder 1 can (14 oz/398 ml) diced tomatoes
■ 3 cans (19 oz/540 ml size) chickpeas, drained, rinsed Steamed rice
■ 1 tsp (5 ml) garam masala 2 cups (500 ml) fresh baby spinach
1. Heat oil in a large saucepan over medium heat and cook onion, ginger and garlic for 5 minutes.
2. Stir in the spices — turmeric, cumin, coriander and chili powder — and cook for 2 minutes, adding 1 tbsp (15 ml) water if mixture starts to dry out and stick.
3. Add tomatoes and 1 cup
(250 ml) water. Bring mixture to a boil. Lower heat, add chickpeas and simmer, covered, for 40 minutes.
4. Prepare rice and keep warm.
5. When ready to serve, add garam masala and spinach, stirring gently to distribute both ingredients.
Note: If doubling this recipe in order to freeze half, use one large can of diced tomatoes (28 oz/
796 ml). Cool half the quantity before freezing.