Das's Chickpea Curry

This hearty chickpea curry is based on a recipe by Jamie Oliver's good friend Das Sreedharan.
 




0:20
To Prep

0:40
To Cook

4 SERVINGS

    Olive oil, to fry
    1/2 cinnamon quill
    3 cardamom pods, crushed
    2 cloves
    Pinch fennel seeds
    4 garlic cloves, chopped
    A thumb-sized piece of ginger, finely chopped
    2 green chillies, finely chopped
    3 onions, chopped
    1/2 teaspoon ground turmeric
    1 level teaspoons chilli powder
    1 heaped teaspoons ground coriander
    1 level teaspoons garam masala
    1 heaped teaspoons tomato paste
    4 ripe tomatoes, chopped
    2 x 400g cans chickpeas, rinsed, drained
    200ml light coconut milk
    100g baby spinach
    Bunch coriander, leaves picked, chopped

Step 1

Put a wide pan over medium heat, and once hot, add a good drizzle of olive oil, the cinnamon quill, cardamom, cloves, fennel seeds, garlic, ginger and green chilli. Stir and cook for a couple of minutes, then add the onion. Cook, stirring occasionally, for a further 15-20 minutes until soft and golden.
   
Step 2

Stir in the turmeric, chilli powder, ground coriander, garam masala, tomato paste and a pinch of salt. Add the tomatoes, then 450ml water. Bring to a boil, then add the chickpeas. Cover and cook over medium heat, stirring occasionally, for 15 minutes.
   
Step 3

Reduce the heat to low and pour in the coconut milk. Simmer gently for 5 minutes, until well combined, adding the spinach to wilt for the last couple of minutes. Season to taste. Remove the pan from the heat, scatter with the coriander leaves and serve.