Chickpea Curry - Mild (with or without spinach)

Ingredients:
approx. 4 tbl. vegetable oil
2 medium red onions - peeled and chopped
2-4 cloves of garlic (your choice) - peeled and grated
2.1/2 cm  piece of fresh ginger - peeled and grated
2 small crushed chilli
1 tsp. ground corriander
1/2 tsp. ground turmeric
1/2 tsp. ground cumin (Jeera)
1 tsp. salt
1 tin of chopped tomatoes (400g)
1 or 2 tins of chickpeas - drained and rinsed well

3 handfuls of fresh spinach leaves (if wanted)

1. heat the oil preferably in a wok and add the onions and fry till they are a light golden colour.
2. Add the garlic and ginger and cook through for a minute or so.
3. Add the salt and spices and cook for another minute.
4. Add the tomatoes and cook gently for about 5 minutes - stirring as it may stick - if it does, add a little water.  Reduce the heat and simmer for about 10 mins.
5. Add the chickpeas and stir well ensuring they are coated with the sauce.
6. Turn up the heat then cook for 5 - 7 mins. (or a little longer) - stirring continuously.  (Add little water if needed.)
7. If using the spinach, stir it in, cover and leave to wilt.

Serve with steamed or boiled Basmati Rice.

This recipe has been slightly tweaked, but is originally by Parveen Ashraf
https://www.parveenashraf.com/contact/ ...............  - who has some super recipes on her website.