Channah curry with caramelized onions

Anne-Laure Wynter


  • 4 cups cooked chickpeas
  • 4 cups spinach
  • 2 large tomatoes sliced
  • 1 medium yellow onion chopped
  • 3 garlic cloves minced
  • 1 tbsp fresh ginger grated
  • 2 tbsp cooking oil
  • 2 tsp ground coriander
  • 2 tsp paprika
  • 1 tsp ground cumin
  • 1/3 cup water
  • Sea salt to taste
  • Fresh parsley for garnish


  • Coat the bottom of a pan with 1 tbsp cooking oil, and heat on medium
  • heat. Add the onion and some of salt (optional) and stir to coat the
  • onions with the oil. Let cook about 5 minutes, stirring
  • occasionally. Reduce the heat to prevent the onions from burning or
  • becoming dry. You can also add a little more olive oil or water to the
  • pan to keep the onions moist.
  • Add the garlic and ginger and cook until fragrant. Add the paprika,
  • coriander, and cumin and cook for about 1 minute.
  • Then, add the chickpeas, the tomatoes, some salt, and the water and
  • stir well.
  • Reduce the heat to low, and cover the pan partially. Cook for about 15
  • minutes.
  • Add the spinach and stir well. Cook for about 10 minutes until the
  • spinach become tender.
  • Garnish with some fresh parsley.