1 lb. canned chickpeas
1 large potato, cooked and cubed
1 large onion, pureed
1 large tomato, pureed
1 tsp. ginger paste
1 tsp. garlic paste
1/2 tsp. each cumin, coriander, turmeric and chilli powders.
1 tsp. salt or to taste
1 cup of spinach leaves, pureed
Heat oil in a non-stick frying pan (or skillet) and fry the onion and tomato, ginger and garlic
pastes, cumin, coriander, turmeric and chilli powders together for five minutes.
Add the spinach paste and the potatoes, and cook for twenty five minutes on medium low heat with a cup of lukewarm water.
The chickpeas are added, and the curry allowed to simmer for two minutes, before serving.