Spicy Chickpea Curry - cooking recipe

Ingredients

2 tablespoons vegetable oil
1 onion, sliced
2 garlic cloves, chopped
2 1/2 cm ginger, fresh, grated
2 green chilies, fresh, chopped
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon garam masala
3 tomatoes, chopped
1 tablespoon tamarind paste
300 g frozen chopped spinach
400 g canned chick-peas, drained
1/2 teaspoon salt
1/2 teaspoon paprika

Preparation

Heat the oil in a large saucepan over a low heat, then add the onion and garlic and cook, stirring, for five minutes. Add the ginger, chillies, cumin, coriander and garam masala. Cook for a further two minutes.
Add the tomatoes, tamarind and spinach. Increase the heat to medium, and cook until the spinach has thawed and any liquid has been absorbed - about five minutes.
Stir in the chickpeas, salt and paprika and cook for three minutes, then serve.