This recipe is full of flavour – heady and fragrant with spice, while also being incredibly comforting. It's the kind of immune-boosting stew that serves as a great pick-me-up on cold evenings, but doesn't disappoint when it comes to taste.
Although this dish is a great winter staple, it's not so heavy that it can't be enjoyed during warmer months, too: it's light and fresh, and can be adapted year-round by using seasonal vegetables. I've used spinach here, but kale, broccoli, chard, or any other dark, leafy veg will also work beautifully.
1 tbsp groundnut or coconut oil
1 large onion, diced
4 fat cloves garlic, grated
4-inch piece ginger, grated, to yield about 3 tbsp
1 heaped tbsp ground ginger
1 heaped tbsp garam masala
5 cardamom pods, bashed
½ tsp ground turmeric
½ tsp dried chilli flakes
2 x 400g tins full-fat coconut milk
500ml vegetable stock
600g jar chickpeas or 2 x 400g tins
1 tbsp tamari sauce
Juice of 1 lime
4 handfuls spinach
Fresh herbs, chopped – I like coriander and basil
Shoots or micro herbs (optional)
Black onion or nigella seeds (optional)
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