This is a delicious and easy recipe from Parsley Soup (see http://www.parsleysoup.co.uk), using items that most people have on hand already.  Best served with brown rice or non-dairy naan bread.

Chickpea & Spinach Curry
Serves 2

Vegetarian, Vegan, Soy-Free, Gluten-Free Option, Nut-Free

Ingredients:

Vegetable oil *
1 onion
1 clove garlic
1 tbsp curry powder (or 1 tsp each ground cumin, coriander and turmeric, 1 cardamom pod and 1/2 tsp chilli powder) *
1 rounded tsp plain flour or chickpea flour *
1 tin of chickpeas *
275ml (1/2 pint) water *
A little bit of vecon paste/stock cube/salt (to taste) *
1 bag of spinach (washed)
1 potato, peeled and cut into chunks

Method:

Chop onion and garlic. Heat the oil in a large saucepan, and fry the onions and garlic with the spices for a few minutes over a moderate heat. Add flour and cook for a further couple of minutes.

Add water slowly, bring to the boil and then add the drained chickpeas and potato.

Simmer for about 10 minutes then add the vecon/stock/salt and the spinach.

Cook for at least 5 more minutes until the potato is cooked and the spinach has wilted, then serve with rice or naan bread.

* These ingredients are available at our store.

Please note: Daily Bread pre-packs are packed in areas that may handle dairy, nuts, seeds, soya, wheat, gluten, celery and honey.

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