Chickpeas With Tomatoes & Spinach
This flavorful chickpea and spinach curry is a comforting and aromatic dish that brings together a combination of spices and vegetables. The tender chickpeas provide a satisfying texture, while the spinach adds a freshness to the curry. With a fragrant blend of ginger, garlic, and chillies, this dish is bursting with savory flavors that make it perfect to serve with rice or naan bread.
— Constant Cookbook
Ingredients
- 1 tbsp vegetable oil
- 1 red onion , sliced
- 2 garlic cloves , chopped
- ½ finger length piece fresh root ginger , shredded
- 2 mild red chillies , thinly sliced
- ½ tsp turmeric
- ¾ tsp garam masala
- 1 tsp ground cumin
- 4 tomatoes , chopped
- 2 tsp tomato purée
- 400g can chickpeas , rinsed and drained
- 200g baby spinach leaves
- rice or naan bread , to serve
Instructions
- 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.
- 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.
- 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.
Cook Time
25M
Prep Time
PT10M
Yield
Serves 4
Nutrition
- Calories: 145 calories
- Fat Content: 6 grams fat
- Carbohydrate Content: 17 grams carbohydrates
- Sugar Content: 6 grams sugar
- Fiber Content: 5 grams fiber
- Protein Content: 7 grams protein
- Sodium Content: 0.56 milligram of sodium
Comments
No comments found.