Name: Saag chana masala
Total time: 1 h 45 min
Yield: Serves 4-6 as a side or sharing main
Cuisine: Indian
Ingredients: 350g dried white chickpeas; 3 dried red chillies; 6 tbsp vegetable oil; 1 large onion sliced; 6 cloves garlic crushed; finely grated to make 2 tbsp ginger; 1 green chilli broken in half; 1 tsp cumin seeds toasted and crushed; 1 tbsp ground coriander; 1 tsp mild chilli powder; 4 tbsp tomato purée; ½ tsp garam masala; 2 tsp amchoor (dried mango) powder; 500g baby spinach

A chickpea curry with spinach and a red chilli on top

350g dried white chickpeas
3 dried red chillies
6 tbsp vegetable oil
1 large onion
sliced
6 cloves garlic
crushed
finely grated to make 2 tbsp ginger
1 green chilli
broken in half
1 tsp cumin seeds
toasted and crushed
1 tbsp ground coriander
1 tsp mild chilli powder
4 tbsp tomato purée
½ tsp garam masala
2 tsp amchoor (dried mango) powder
500g baby spinach

Method

step 1
Rinse the chickpeas under cold running water in a colander. Tip into a large bowl, cover with cold water and leave to soak for at least 6 hours or preferably overnight.
step 2
Drain the chickpeas, tip into a pan and cover with fresh water. Bring to the boil, add the dried chillies, cover and simmer for 1 hour until the chickpeas are soft (depending on the type of chickpeas, this could take up to 2 hours). Drain the chickpeas and chillies, and set aside.
step 3
Heat the oil in a deep pan over a medium-high heat and fry the onion for 15 minutes until deep brown. Add the garlic, ginger and green chilli, and stir for 1 minute. Add the cumin, coriander, chilli powder, tomato purée and 500ml of warm water. Return the chickpeas and dried chillies to the pan, along with 1 tsp of fine sea salt.
step 4
Simmer the mixture until the liquid has reduced, is thick and clinging to the chickpeas. Add the garam masala and amchoor powder, and continue to cook until the oil rises to the surface and the chickpeas are glistening. Add the spinach, stir and remove from the heat. Season and serve.