Chickpea, potato and spinach curry

1 can of chickpeas
300g potatoes
1 large onion
200g spinach
3tbsp sunflower oil / ghee / rapeseed oil
2 cloves garlic
3 chillis
2 tbsp cumin and coriander spice paste OR toast and crush 1tbsp cumin and coriander seeds
1 tsp turmeric
250ml water
1 tsp muscavado sugar
Fresh coriander to serve
  • Finely chop the onion
  • Heat the sunflower oil and fry the onion until it is soft
  • Meanwhile cube the potatoes and finely chop the garlic and chilli
  • Wash the spinach and leave to drain
  • Add the potatoes, garlic and chilli and stir in the spice paste and turmeric
  • Stir for a couple of minutes before adding the water, sugar and salt
  • Simmer for 10 minutes then add the drained can of chickpeas and the spinach
  • Simmer for another five minutes
  • Take it off the heat and top with some fresh coriander
Original Source: 

Izzy Silvester