Chickpea & Spinach Chapatis
Aromatic and flavorful, this chickpea and spinach curry is a delightful dish that combines tender chickpeas with a vibrant blend of garam masala, cherry tomatoes, and fresh spinach. Served in warm chapatis, this comforting and wholesome meal is perfect for a satisfying dinner or lunch.
— Constant Cookbook
Ingredients
- 1 tbsp olive oil
- 2 onions , sliced
- thumb size piece fresh root ginger , grated
- 1 tbsp garam masala
- 400g can cherry tomatoes
- 410g can chickpeas , drained
- 500g bag spinach leaves
- 8 chapatis
Instructions
- Heat the oil in a large frying pan, then gently cook the onions and ginger for 5 mins until beginning to soften. Stir in the spice, cook for 1 min, then add the tomatoes and chickpeas. Fill the tomato can one-third with water, tip this in too, then bubble for 5 mins until the sauce has thickened a little. Stir in threequarters of the spinach leaves, a handful at a time, then warm through for a few mins.
- Heat the chapatis in the microwave, following the pack instructions. Serve the curry spooned into the warm chapatis, with the remaining spinach and a dollop of Yellow yogurt if you like (recipe below).
Cook Time
15M
Prep Time
PT5M
Yield
Serves 4
Nutrition
- Calories: 424 calories
- Fat Content: 12 grams fat
- Saturated Fat Content: 2 grams saturated fat
- Carbohydrate Content: 64 grams carbohydrates
- Sugar Content: 14 grams sugar
- Protein Content: 19 grams protein
- Sodium Content: 1.81 milligram of sodium
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