Mallika Basu's recipe for creamy spinach and chickpea curry

Chickpeas draped in velvety smooth spinach puree, spiked with the simplest of spices is a winter warmer for quiet nights before the festive season well and truly kicks in.

Called Palak Chana, this is a North Indian classic, but while it’s usually cooked with a dash of cream my recipe does away with the need for it.

The chickpeas in my home inevitably come out of a tin and the spinach is always frozen. For that traditional feel, use your smoothie maker or small hand blender to puree the spice paste before you pop in the chickpeas.

If you don’t fancy this stage, just leave the spice paste as is – it’s just as good. Pair with a flatbread of your choice and this is an effortless meal in no time at all.

Ingredients (serves 2-4)

1 tbsp oil

1 tsp whole cumin

1 small onion, chopped

1 inch ginger, grated

2 garlic cloves, grated

1 medium tomato, chopped

1 tsp ground coriander

Quarter tsp turmeric

Half tsp chilli powder

14 cubes frozen chopped spinach or 1 kg fresh spinach, cooked

Pinch of salt + more to taste

1 x 400g tinned chickpeas, drained

Method

Bring the oil to heat in a sauté pan on medium high heat. When hot, tip in the cumin seeds and as they sizzle up, stir through the onions. Sauté the lot for two minute, then add the grated ginger and garlic and cook for another two minutes.

Now, drop in the tomato, coriander, turmeric and chilli powder. Mix well, adding a dash of hot water until the tomatoes soften and the pungent smell of the spices goes.

Next add the spinach and salt, mixing to incorporate everything. Turn the heat off, and puree in your blender until smooth adding as much warm water as you need to get a smooth paste.

Pour the spinach paste back into the pan you were using, mix in the chickpeas and warm through adding salt as needed. Enjoy warm.

Mallika Basu is an Indian food writer and columnist. See her recipes here and follow her on Twitter and Instagram @MallikaBasu_.