Equipment
- pestle and mortar
- deep dish pan
- saucepan
Ingredients
- For the paste:
- 2 tbsp of coriander seeds
- 2 tbsp of mustard seeds
- 6 cardamon pods
- 2 tbsps of diced turmeric
- 4 cloves of garlic
- 2 tbsps of cumin powder
- For the curry:
- 1 cup of dried chickpeas soaked overnight
- 1 black tea tea bag
- 1 can of coconut milk
- 2 cups of spinach
- Salt and pepper
Instructions
- In a sauce pan add the chickpeas about 4 cups of water and one black tea tea bag. Bring to the boil and then simmer for 30 minutes.
- Whilst the chickpeas are cooking, in a pan dry fry all of the paste ingredients omitting the cumin powder for 5-10 minutes.
- Dump all of the paste ingredients into a mortar and pestle. Start to smash the ingredients and remove the husk from the cardamon pods.
- Add in the cumin powder and 2 tbsps of olive oil and grind together with the other spices until a paste forms.
- In a pan add in the paste with a drizzle of oil and cook for a further 5 minutes.
- Pour in the coconut milk and allow to simmer for 10 minutes.
- Your chickpeas should be cooked by now drain the chickpeas discarding the tea bag. Add the chickpeas to the pan and cook for a further 10 minutes. Add the spinach in for the last 5 minutes of simmering.
- Serve with your fav rice and some roti or naan bread and your good to go.
Notes
- Dry chickpeas are a must here. if you use canned ones they won't cook as well in the tea.
- You do need to plan this one a bit before hand as you need to soak the chickpeas the night before.
- If you don't have a mortal and pestle you could replace the seeds for powders and just skip steps 2-4.
Nutrition
Calories: 241kcal