Servings: 8

8 chicken thighs, cut into bite-sized pieces 8 chicken thighs, cut into bite-sized pieces
1 onion, chopped finely 1 onion, chopped finely
1 Tbsp garlic, crushed 1 Tbsp garlic, crushed
1 Tbsp fresh ginger, grated 1 Tbsp fresh ginger, grated
2-540 ml cans cooked chickpeas, drained thoroughly 2 to 540 ml cans cooked chickpeas, drained thoroughly
1-750 ml can chopped stewed tomatoes 1 to 750 ml can chopped stewed tomatoes
1 cup spinach, cooked and drained of all excess moisture 1 cup spinach, cooked and drained of all excess moisture
1 cup water 1 cup water
1 chicken bouillon cube 1 chicken bouillon cube
½ tsp each ground turmeric, coriander, cumin, turmeric, black mustard seed ½ tsp each ground turmeric, coriander, cumin, turmeric, black mustard seed
1 tsp dried curry leaves, crushed 1 tsp dried curry leaves, crushed
1 Tbsp vegetable oil 1 Tbsp vegetable oil
Salt to taste Salt to taste

Heat oil in a large pot over medium heat.
Add all the spices, the chopped onions, garlic and ginger. Stir for a few minutes so that onions are coated and begin to be translucent. Don’t let onion-spice mixture burn.
Add cut-up chicken thighs. Stir to coat. Add drained chickpeas, chopped tomatoes, bouillon cube, spinach and water.
Turn heat to medium and bring ingredients to a strong simmer. Stir and adjust heat to low.
Allow to simmer for 30 minutesover low heat. Stir occasionally so that it doesn’t stick. If the liquid evaporates too quickly, add just enough to allow it to finish cooking.
When it’s finished cooking, check if you need to add extra salt. Serve with rice or eat plain.

This freezes very well in individual portions to take for lunch. This can be made with or without meat. I sometimes use lamb or add potatoes.  This freezes very well in individual portions to take for lunch. This can be made with or without meat. I sometimes use lamb or add potatoes.