Chickpea and coconut curry

Serves 4

3 cardamom pods

3 onions, finely chopped

4 cloves of garlic, finely chopped

2cm piece of ginger, finely chopped

2 fresh green chillies, finely chopped

extra virgin olive oil

½  cinnamon stick

2 cloves

1 pinch of fennel seeds

½ tsp ground turmeric

1 level tsp chilli powder

1 heaped tsp ground coriander

1 level tsp garam masala

1 heaped tsp tomato purée

4 ripe tomatoes

2 x 400g tins of chickpeas

1 bunch of fresh coriander

200- 400ml tin of coconut milk (according to taste)

100g baby spinach or kale


Place a heavy based, large pan over a medium heat to get hot.  Crush the cardamom pods to release the seeds.

Pour a good drizzle of oil into the pan, add the cinnamon, cardamom, cloves and fennel seeds.  Then add the garlic, ginger and green chillies.

Stir fry for a couple of minutes, then add the onion. Cook for a further 15 to 20 minutes, or until soft  and golden, stirring occasionally.

Add the turmeric, chilli powder, ground coriander, garam masala, tomato purée and a pinch of sea salt and stir so that everything is well combined.

Chop and add the tomatoes, then pour in 450ml water. Bring to the boil. Drain and rinse the chickpeas and add to the pan.

With the lid on cook over a medium heat for 15 minutes, stirring occasionally.

Pick and finely chop the coriander leaves, and set aside to garnish.

Reduce the curry to a low heat and pour in the coconut milk. Simmer gently for 5 minutes, until well combined, adding the spinach/kale to wilt for the last couple of minutes.

Season with sea salt and black pepper. Remove the pan from the heat, scatter with the reserved coriander and serve with some brown basmati rice.