With the passing of Tłusty Czwartek (Fat Thursday), make a healthy change and treat yourself to Andy’s own easy to make special recipe for this Indian staple. The picture is with added cream but I think it’s fine without. Another possibility in terms of adding a bit of liquid if it’s too dry for you is to chop up a tomato and add this to the dish.
Ingredients (for 3/4 people):
250g chick peas
150g chopped spinach
2 medium sized onions
3 cloves garlic
1 tsp paprika
1 tsp curry powder
1/2 tsp turmeric
1 tsp cumin seeds
salt & pepper
1. The quickest and easiest way to make this dish is with tinned chick peas- these usually require only a few minutes simmering beforehand to soften them. Dried chick peas need soaking for a good few hours, ideally overnight.
2. Put pan of water on to boil for cooking the rice.
3. Dice the onions and crush the garlic, then fry over a medium heat in oil with all the spices and a pinch each of salt and pepper for 4-5mins, while the water is coming to the boil.
4. Add rice to the boiling water, and chick peas to the frying pan, stirring thoroughly to spread the spices around.
5. After around 5 more minutes, add the spinach to the frying pan and mix in well. Cook for 2 more minutes, then serve with the rice.
6. Like I mentioned above, if you want it a bit ‘wetter’ you can put another half teaspoon each of curry powder and paprika into 50ml of cream and stir this in just before serving, or chop a tomato or two and put this in with the spinach.