Indian spinach and chickpeas

  • 3 tbsps vegetable oil
  • 1 medium onion, diced
  • Salt and pepper
  • 2 cloves garlic, minced
  • 1 tbsp curry powder
  • 1 tbsp ground cinnamon
  • 1 tsp ground coriander
  • 1 tsp ground cloves
  • 1/4 tsp cayenne pepper
  • 250ml whole milk natural yoghurt
  • 170ml single cream
  • 2 (300g) packages frozen chopped spinach, thawed
  • 1 (450g) tinned chickpeas, drained and rinsed
1) Heat oil in a medium skillet over medium heat. Add onion and saute until translucent. Season with salt and pepper, to taste.

2) Add garlic and cook for another minute. Add spices and cook until fragrant. Add yogurt, half-and-half, thawed spinach with its liquid, and drained chickpeas. Bring to a simmer over medium heat and cook until heated through.

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