Chickpea curry recipe
 A creamy chickpea curry rich with coconut milk and tamarind. It's ready in no time and mainly uses store cupboard ingredients, making it perfect for midweek meals. 2 tbsp coconut oil2 onions, sliced4 black cardamom pods6 cloves3cm/1¼in piece cinnamon stick3 dried red chillies, roughly chopped15g/½oz fresh root ginger, peeled and grated3 garlic cloves, finely chopped¼ tsp asafoetida½ tsp turmeric½ tsp ground fenugreek1 tbsp tamarind paste400ml tin coconut milk2 x 400g tins chickpeas, drained and rinsed200g spinach (or 100g spinach and 100g fresh methi), roughly chopped, wilted down in a separate pan and drainedsalt and freshly ground black pepper 2 tbsp coconut oil 2 onions, sliced 4 black cardamom pods 6 cloves 3cm/1¼in piece cinnamon stick 3 dried red chillies, roughly chopped 15g/½oz fresh root ginger, peeled and grated 3 garlic cloves, finely chopped ¼ tsp asafoetida ½ tsp turmeric ½ tsp ground fenugreek 1 tbsp tamarind paste 400ml tin coconut milk 2 x 400g tins chickpeas, drained and rinsed 200g spinach (or 100g spinach and 100g fresh methi), roughly chopped, wilted down in a separate pan and drained salt and freshly ground black pepper fresh coriander leavesgreen chillies, sliced fresh coriander leaves green chillies, sliced Method Heat the coconut oil in a large saucepan. Add the onions, whole spices and chilli and fry until the onions are lightly browned. Add the ginger, garlic and ground spices and continue to fry for a couple of minutes.Stir in the the tamarind paste and fry for another couple of minutes, then pour in the coconut milk. Season with salt and pepper, then stir in the chickpeas. Bring to the boil, then turn down the heat and simmer for 10 minutes. Stir regularly, adding a splash of water if it starts to stick.Stir in the spinach and/or methi. Serve garnished with coriander leaves and sliced green chillies. Heat the coconut oil in a large saucepan. Add the onions, whole spices and chilli and fry until the onions are lightly browned. Add the ginger, garlic and ground spices and continue to fry for a couple of minutes. Heat the coconut oil in a large saucepan. Add the onions, whole spices and chilli and fry until the onions are lightly browned. Add the ginger, garlic and ground spices and continue to fry for a couple of minutes. Stir in the the tamarind paste and fry for another couple of minutes, then pour in the coconut milk. Season with salt and pepper, then stir in the chickpeas. Bring to the boil, then turn down the heat and simmer for 10 minutes. Stir regularly, adding a splash of water if it starts to stick. Stir in the the tamarind paste and fry for another couple of minutes, then pour in the coconut milk. Season with salt and pepper, then stir in the chickpeas. Bring to the boil, then turn down the heat and simmer for 10 minutes. Stir regularly, adding a splash of water if it starts to stick. Stir in the spinach and/or methi. Serve garnished with coriander leaves and sliced green chillies. Stir in the spinach and/or methi. Serve garnished with coriander leaves and sliced green chillies. Recipe tips If you can get fresh methi (fenugreek) leaf, use in place of half of the spinach, it will really taste good.