CHICKEN AND CHICKPEA CURRY

Something a little unusual; not something you'll find in many restaurants. The origins appear to be Pakistani, although a true Pakistani dish has stronger spices. This recipe is comparatively mild, and goes well with a flavoursome white wine.

INGREDIENTS

·         2 tsp rapeseed oil

·         1 onion, sliced

·         1 small red pepper, deseeded and sliced

·         1 small fresh red chilli, deseeded, and finely chopped

·         1–2 clove of garlic, minced

·         1-inch piece of fresh root ginger, peeled and finely chopped

·         EITHER 4 skinless, boneless chicken thighs, cut into chunks,

OR 2 chicken breasts, cut into chunks

·         1 tbsp plain flour

·         1 tsp ground coriander

·         1 tsp ground cumin

·         1 tsp turmeric

·         150 ml vegetable or chicken stock

·         230 gm can of chopped tomatoes

·         300 gm can of chick peas

·         1 tbsp tomato purée

·         100 gm small, fresh spinach leaves

METHOD

1.         Heat oil in saucepan, add onion and red pepper and sauté over medium heat for 5 minutes, or until softened

2.         Add chilli, garlic and ginger, and cook for 1 minute.

3.         Add chicken and cook until sealed.

4.         Stir in flour and the spices, and cook gently for 1 minute, stirring.

5.         Stir in stock, add tomatoes, tomato purée and chickpeas, mixing well.

6.         Bring to boil, stirring; cover, reduce heat and simmer for about 25-30 minutes, or until chick is cooked.

7.         Stir in spinach; cook briefly until wilted.