Creamy curry-ish chick peas

Just the thing for an autumn supper. Inexpensive, tasty, store-cupboard comfort food.

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Creamy curryish chick peas

Yield: 4-6

Author: Lizzie Ballantyne

Warming, delicious, autumn evening type dish

Ingredients

• 1 large onion - chopped
• 2 fat cloves of garlic - crushed
• 1 sweet potato - diced
• vegetable oil
• curry powder - 1 tablespoon mild Malay for wusses, or something stronger if you're hard.
• jar of chick peas
• 1 tin crushed tomatoes
• 1 tin coconut milk
• 1 tablespoon of tomato purée
• handful of fresh spinach
• salt & pepper

Instructions

1. Put the onions into hot oil and fry gently until soft but not browned
2. Chuck in the garlic and cook for a further two minutes
3. Add the curry powder and cook for a couple of minutes until fragrant
4. Lob in the sweet potato and cook for five more minutes
5. Add the coconut milk, tomatoes and tomato purée and cook gently for 20 minutes.
6. Taste and season with salt & pepper.
7. Add the spinach and allow it to wilt for about four or five minutes.
8. Serve with a fragrant rice

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