Chickpea curry

Instructions

1. To make the paste, heat a little of the 2 tbsp oil in a frying pan, add 1 diced onion and 1 tsp fresh or dried chili, and cook until softened, about 8 mins.
2. In a food processor, combine 9 garlic cloves, a thumb-sized piece of peeled ginger, and the remaining oil, then add 1 tbsp ground coriander, 2 tbsp ground cumin, 1 tbsp curry, 2 tbsp tomato paste, ½ tsp salt, and the fried onion. Blend to a smooth paste – add a drop of water or more oil, if needed.
3. Cook the paste in a medium saucepan for 2 mins over medium-high heat, stirring occasionally so it doesn’t stick.
4. Tip in two 400g cans drained chickpeas and a 400g can of chopped tomatoes, and simmer for 5 mins until reduced down.
5. Add 100g plant-based milk with a little water, cook for 5 mins more, then add ½ small pack chopped coriander and 100g spinach, and cook until wilted.
6. Garnish with extra coriander and serve with rice or dhal (or both).