Chickpea & Spinach Curry

(Chana Saag)

Ingredients:
1 lb. canned chickpeas
- 15 -
1 high potato, cooked and cubed
1 large onion, pureed
1 heavy tomato, pureed
1 tsp. ginger paste
1 tsp. garlic paste
1/2 tsp. each individual cumin, coriander, turmeric and chilli powders.
1 tsp. salt or to taste
1 cup of spinach leaves, pureed

Approach:
Warm oil in a non-adhere frying pan (or skillet) and fry the onion and tomato, ginger and garlic pastes, cumin, coriander, turmeric and chilli powders alongside one another for 5 minutes. add the spinach paste and the potatoes, and cook for 20 5 minutes on medium reduced warm with a cup of lukewarm water. The chickpeas are additional, and the curry permitted to simmer for 2 minutes, just before serving.