Chickpea curry – spinach – olive oil from Provence – matured olives PDO

Huile d'olive de Provence – olives maturées PDO
Mature flavour
Curry pois chiches – épinards – huile d’olive de Provence – olives maturées AOP
Choose a Provence olive oil – PDO ripened olives (ripe flavour) for notes of toast, black olives, candied fruit and forest floor.Or choose an PDO olive oil from the Vallée des Baux-de-Provence – made from ripe olives, PDO Aix-en-Provence – made from ripe olives, or a French olive oil with a mature flavour.
A PDO
Preparation
5 min
A PDO
Cooking time
10 min
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
World cuisine Main course Vegan Vegetarian Gluten-free

Ingredients

A PDO
For 4 personnes
  • 1 large tin of chickpeas
  • 100 g fresh spinach (or frozen leaf spinach)
  • 200 g of tomato pulp
  • 1 red onion
  • 20 cl of coconut milk
  • 1 small piece of fresh ginger
  • 4 teaspoons of red curry paste
  • 2 tablespoons of olive oil from Provence – matured olives PDO
  • Salt, pepper
  • 1 teaspoon of Espelette chilli PDO or 1 green jalapeño chilli (for those who want a spicy dish)

Tip

If you are using frozen spinach, add it at the same time as the tomato pulp.

Instructions

  • Peel and finely chop the red onion.
  • If you’ve opted for fresh spinach, rinse it and remove the toughest stalks.
  • Peel the ginger and grate it.
  • Fry the onion for 1 minute over a high heat with 1 tablespoon of Provençal olive oil – PDO ripened olives – in a frying pan. Add the red curry paste, grated ginger and chilli, and fry for 2 minutes.
  • Add the tomato purée.
  • Season, stir, cover and cook for 3 minutes over a low heat.
  • Add the chickpeas and the coconut milk.
  • Cook for 3 minutes over a low heat.
  • Add the fresh spinach and 1 tablespoon of Provençal olive oil – PDO matured olives – stir and serve (with white rice, if desired).

Tip

If you are using frozen spinach, add it at the same time as the tomato pulp.
We recommend...

For this recipe, we recommend a PDO huile d'olive de Provence - olives maturées (traditional taste) – for its aromas of black olives, candied fruit, woodland and/or toast.

If you don’t have any, then opt for the PDO huile d'olive d'Aix-en-Provence –  olives maturées, the PDO huile d'olive de la Vallée des Baux-de-Provence – olives maturées, or the PDO huile d'olive de Corse – Oliu di Corsica – récolte à l'ancienne.

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