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Chickpea stew with tomatoes & spinach

Chickpeas with tomatoes & spinach

Chickpea stew with tomatoes & spinach

Name: Chickpea stew with tomatoes & spinach
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Cuisine: Indian
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 chickpea rinsed and drained; 200g baby spinach leaves; rice or naan bread to serve

Roopa Gulati

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Serves 4

Easy

Prep: 10 mins

Cook: 25 mins

A star rating of 4.2 out of 5.131 ratingsRate

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For a great night in, whip up this warming meal, serve with a bit of naan and get comfy on the sofa

Easily doubled

Easily halved

Freezable

Vegan

Vegetarian

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A star rating of 4.3 out of 5.10 ratings

Ingredients

Nutrition

Units:

MetricUS

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 chickpea

rinsed and drained
200g baby spinach

leaves
rice or naan bread

to serve

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Nutrition: per serving

kcal145
fat6g
saturates0g
carbs17g
sugars6g
fibre5g
protein7g
salt0.56g

low

Method

step 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.
step 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.
step 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.

Recipe from Good Food magazine, December 2009

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A star rating of 4.2 out of 5.131 ratings

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