Chickpeas Curry with Spinach

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I have been diagnosed with eczema and every now and again it flares up with dry skin and itchyness which is very annoying. The other day, I was browsing the shelves of the library to get hold of a cookbook which would give me some inspiration to cook more dishes and update my blog more often.

That’s when I came across a book called “The Clear Skin Cookbook by Dale Pinnock. The book is well written and quite detailed in terms of food that will help skin conditions and simple recipes to follow.

After reading the book and since I have neglected certain foods which I enjoy a lot I decided to revisit them especially chickpeas. Apparently they are rich in Zinc which helps with skin lubrication and reduces sebaceous secretions. I have quite oily skin especially in summer and zinc reduces oily skin and helps to lock the moisture.

Ingredients:
1 TSP cumin seeds
1 TSP coriander seeds
2 dry chillies and 1 fresh chillie
1/2 inch of cinnamon bark.
1/2 TSP turmeric powder
1 onion
2 cloves of garlic

2 fresh tomatoes or half a can of chopped tomatoes
Juice of half a lemon
400g of chickpeas or you soak some overnight
1tsp of tomato puree
Handful of spinach leaves or if using frozen make sure its defrosted.

Method:

1. Roast the cumin seeds, coriander seeds and the dry chillies.

2. Slice the onion and fry them till brown.

3. Blend the onion, cumin seeds, dried chillies, fresh chillies and coriander seeds along with the tomato puree and tomatoes.

4. Add a little oil to a pan break the cinnamon bark into small pieces fry them fgor about 15 seconds before adding thge contents of the blender along with 400g of chickpeas. Simmer for 30 mins till the chick peas are soft.

5. Add a handful of fresh spinach leaves.

6. Serve with rice or naan bread and some yougurt.

Note: If you do not have cumin seeds, coriander seeds substitute them with the powder and instead of chillies use chilli powder.

I would like to know if anyone makes chickpeas in a different way?
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Easy Curried chickpeas (Cholay)

I recently made some chickpeas with some inspiration from allrecipes.

I changed some of the steps to adapt to the slow cooker. The recipe called for using a tea bag and some bay leaves while boiling the chickpeas a step only to be used if you buy raw chickpeas that needs to be soaked overnight. I did use a tea bag but was a cheap one and not earl grey or english breakfast, you can avoid the step if you use tin chickpeas, just drain the liquid. The teabag seem to just have a tea colour stain on the chickpeas, maybe If I used Earl Grey or English Breakfast would be different.

Ingredients
2 tsp olive or vegetable oil
500g chickpeas
2 medium onions, finely chopped
2 garlic cloves, crushed
1tsp cumin seeds
1/2 tsp turmeric powder
1/2 tsp coriander powder
1/2 tsp garam masala
1/2 tsp cayenne pepper
1/2 tsp dried herbs
1/2 tsp nutmeg
1 tsp tomato purée
400g chopped tomates tin
Salt to taste

Method
Heat a pan with olive or vegetable oil and fry the cumin seeds. Once they start to sizzle add the onion. Add the salt as it helps the onions fry quicker. Add the crushed garlic cloves to the onions. Once the onions are brown add the tomato purée and spices.

Let the purée blend well for 5mins and let the mixture cool down. After it cools down add the mixture to a blender and blend for a couple of minutes.

If you do not have a slow cooker add the mixture to the pan again, add the chickpeas bring it to the boil and simmer for about an hour.

I added the blended mixture to the slow cooker along the chickpeas and let it cook on slow setting for 6 hours.

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Serve with some basmati Rice or nan bread.

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