Carlin Pea or Chickpea Curry with Perpetual Spinach

Carlin Peas have a similar flavour and texture to chickpeas, and are grown here in the UK. Grab the peas in our farm shop, or from Hodmedods. Alternatively, use a tin of chickpeas. This recipe takes around 20 minutes.

Ingredients:
 
·      500g perpetual spinach
·      1 chopped onion
·      2 clove garlic
·      3 tbsps olive oil
·      Spices: 1 tsp cumin, 1 tsp coriander, 1 tsp turmeric, ½ tsp ginger, 1 tsp garam masala, 1 tsp paprika, ¼ tsp asafoetida
·      1 tin Carlin Peas or Chickpeas
·      1 tin chopped tomatoes
·      1 tin coconut milk
·      Chopped coriander to taste
·      A squeeze of lemon juice

Method:


1.    Finely chop onion and add to pan with garlic and olive oil. Cook on low heat for 5-10 minutes. Meanwhile wash spinach and separate stems from leaves.
2.    Add spices and cook of for another couple of minutes.
3.    Add tin of chopped tomatoes and cook for 5 minutes with lid on.
4.    Add chickpeas, coconut milk and simmer for another few minutes.
5.    Finally add spinach stems then leaves and wilt into the curry. Serve with rice, garnish with herbs and lemon juice.