- 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
Turmeric is a fragrant, bright golden-yellow root that is most commonly seen and used dried and…
- ¾ tsp garam masala
Meaning 'warming spice mix', garam masala is the main spice blend used in North Indian…
- 1 tsp ground cumin
- 4 tomato, chopped
A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…
- 2 tsp tomato purée
- 400g can chickpea, rinsed and drained
- 200g baby spinach leaves
- rice or naan bread, to serve
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.