Chickpeas with tomatoes & spinach

20 min cook time
10 min prep time
Lunch
Preperation Time:
10 mins
Cooking Time:
20 mins

Ingredients:

  • 1 tbsp vegetable oil
  • 1 red onion, sliced
  • 2 garlic clove, chopped
  • ½ finger length piece fresh root ginger, shredded
  • 2 mild red chilli, thinly sliced
  • ½ tsp turmeric
  • ¾ tsp garam masala
  • 1 tsp ground cumin
  • 4 tomato, chopped
  • 2 tsp tomato purée
  • 400g can chickpea, rinsed and drained
  • 200g baby spinach leaves
  • rice or naan bread, to serve

Procedure:

  1. Heat the oil in a wok and fry the onion over a low heat until softened. Stir in the garlic, ginger and chillies and cook for a further 5 mins until the onions are golden and the garlic slightly toasted.
  2. Add the turmeric, garam masala and cumin, stirring over a low heat for a few secs. Tip in the chopped tomatoes and add the tomato purée, then simmer for 5 mins.
  3. Add the chickpeas to the pan with 300ml water (fill the can three-quarters full). Simmer for 10 mins before stirring in the spinach to wilt. Season and serve with rice or naan.

 

 

This recipe first appeared here.

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