Chickpea curry

This chickpea curry from South India, created by reader Jon Gregg, is a vegan recipe that fits three of your five a day. If you have a lot of meat, it’s the perfect vegetarian accompaniment

ingredients
For the dough
2 tablespoons of oil
1 onion

cut into cubes
1 teaspoon fresh or dried chilli

taste
9 cloves of garlic (about 1 small bulb of garlic)
Piece of ginger thumb size

bare
1 tablespoon ground coriander
2 tablespoons ground cumin
1 tablespoon Garam Masala

2 tablespoons tomato puree
For curry
2 cans of 400 g drained chickpeas
400g can be chopped tomatoes
100g of coconut cream
½ small packet of coriander, chopped, plus garnish
100 g spinach

serve
cooked rice and / or dahl