Simple in-a-hurry Chickpea Curry

Ryan and I both like curry. We will happily eat any sort, Thai, Indian, Fijian, Ethiopian or Somali (just some of the taste sensations available in Canberra). But sometimes you have to cook them up yourself.

Curries make great frozen lunches, so usually we do two or three big batches and freeze the leftovers. This week we made a chickpea curry, a mixed-lentil dhal and a hybrid green beef curry. Don't worry, I haven't been cross-breeding livestock. But I used the green curry paste in ways that no self-respecting Thai chef would admit to. It's the chickpea curry I'm going to share today, because it's the easiest one to make.

Simple Chickpea Curry

1 Tablespoon Cumin Seeds

1 red chilli (you can leave it out if you like)

1 red onion

1 400g can of chickpeas, drained and rinsed

2 big handfuls of spinach (or silverbeet)

2 Tablespoons sour cream (or cream)

squirt of lemon juice

Heat the cumin seeds in a frying pan until they are aromatic. Add enough olive oil to coat the pan, then add the chilli and onion. When the onion is soft, add the chickpeas. When the chickpeas are warm, throw the spinach on top. Put the lid on, and let the spinach wilt a little before stirring it through. Add the cream and lemon juice, stir through and serve.

How easy is that?