Chickpea and Spinach Curry

Method

1. Drain and rinse the cooked canned chickpeas and inspect for loose skins if they bother you. This timing is for already cooked beans; dry chickpeas must be soaked and fully cooked separately before beginning.
2. Heat oil in a heavy saucepan over medium-low heat and soften onion for 6–8 minutes. Let it become golden at the edges rather than browning it hard. Add garlic and ginger and stir for 1 minute.
3. Lower the heat and add cumin, ground coriander, turmeric and chilli powder. Stir for 20–30 seconds until fragrant. Add a tablespoon of water immediately if the spices begin sticking or darkening.
4. Add chopped tomatoes and half the salt. Cook for 7–8 minutes, stirring, until the tomatoes soften into a thicker base. This cooking-down stage matters more than adding extra curry powder at the end.
5. Stir in chickpeas, coconut milk and measured water. Simmer gently for 10 minutes so flavours combine. Mash a few chickpeas against the side of the pan if a thicker sauce is wanted, leaving most intact.
6. Fold spinach in by handfuls and cook for 2–3 minutes until wilted and hot. Add garam masala and lemon juice, taste and add the remaining salt only as needed. The sauce should be spoonable rather than a dry mash.
7. Serve with rice or bread made separately, adding optional fresh coriander. Cool leftover curry in shallow containers and refrigerate promptly. Reheat to 74°C with a splash of water; store and handle any rice separately under its shorter storage plan.