Name: Chole palak (spiced chickpea curry with spinach, tomato and garam masala)
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 4
Cuisine: Indian
Ingredients: 150g white onions roughly chopped; 5cm piece of ginger peeled and roughly chopped; 5 garlic cloves roughly chopped; 1 green bird's-eye chilli; 250g spinach leaves trimmed; 3 tbsp vegetable oil; 2½cm cinnamon stick; 5 green cardamom pods; 2 bay leaves; 2 tbsp tomato purée; 1 tbsp ground coriander; 1 tsp kashmiri chilli powder; 1 tsp ground turmeric; 2 x 400g tins of chickpeas drained; 1 tsp sugar; 1 tsp chaat masala; 1 tsp garam masala

A bowl of chickpea curry and rice with a yogurt dip on the side

150g white onions
roughly chopped
5cm piece of ginger
peeled and roughly chopped
5 garlic cloves
roughly chopped
1 green bird's-eye chilli
250g spinach leaves
trimmed
3 tbsp vegetable oil
2½cm cinnamon stick
5 green cardamom pods
2 bay leaves
2 tbsp tomato purée
1 tbsp ground coriander
1 tsp kashmiri chilli powder
1 tsp ground turmeric
2 x 400g tins of chickpeas
drained
1 tsp sugar
1 tsp chaat masala
1 tsp garam masala

Method

step 1
Put the onions, ginger, garlic and chilli in a blender, and whizz to a smooth paste, then tip into a bowl and set aside. Purée the spinach with a splash of water in the blender.
step 2
Heat the oil in a large, non-stick pan over a medium heat and briefly toast the whole spices and bay leaves. Add the onion paste and fry for 6-7 mins, then add the tomato purée. Add the ground coriander, chilli powder and ground turmeric, stir well, then add the chickpeas and fry for 2-3 mins. Add 300ml of water, season to taste and simmer, covered, for 20-25 mins, stirring halfway through.
step 3
Add the blended spinach to the pan along with the sugar, chaat masala and garam masala, and simmer for a further 6-7 mins. Serve with rice and salad, or as part of a thali.