Chickpea Curry

Cooking time: 1 hour

Serving: 4

Ingredients

1	Onion, chopped
2	Ripe Tomato, chopped
2 tsp	Olive Oil
2	Cardamom Pods, bruised
4	black peppercorns
1 tbsp	Mixed Spice
2 tsp	Cumin Seeds
1 tbsp	Minced Garlic
2 tsp	Ginger, chopped
1	Cinnamon Stick
1/3 cup	Natural Yogurt
1/2 tsp	Salt
2 tbsp	Besan Flour
2 cups	Water
200g	Baby Spinach
2	Zucchini, cubed, blanched
2	Red Capsicum, chopped, blanched
1/2 sml	Cauliflower, chopped, blanched
2 1/2 cups	Chickpeas, cooked (or canned)

Method

• In a small blender or food processor jug, combine onion and tomato and puree to a paste.
• In a large pot, fry dry spices in olive oil. Add onion/tomato paste, garlic, ginger and cinnamon and bring to a simmer.
• In a small jug, combine yogurt, salt and Besan flour and mix to a paste. Add to tomato mixture, stirring and bring to the boil.
• When mixture has reached the boil, reduce heat and add 2 cups of water, return mixture to a simmer.
• Add spinach, blanched vegetables and chickpeas, stir to combine.
• Continue cooking until heated through.