Chickpea & spinach chapatis

Chickpea & spinach chapatis

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(4 ratings)

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Cooking time

Prep: 5 mins Cook: 15 mins

Skill level

Easy

Servings

Serves 4

An easy Indian-style veggie supper that's low in fat

Nutrition and extra info

Additional info

  • Vegetarian
Nutrition info

Nutrition per serving (with yellow yogurt)

kcalories
424
protein
19g
carbs
64g
fat
12g
saturates
2g
fibre
0g
sugar
14g
salt
1.81g

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

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Method

  1. 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.
  2. 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).

Recipe from Good Food magazine, October 2008

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Comments

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Darksideofthemoon's picture
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I loved these. I added kasuri methi (fenugreek) to the mix though, and used tomato puree instead of the tinned tomatoes. My partner was particularly impressed by the minty yoghurt.

pam1pom's picture
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Was OK but not great.

eleanormayo's picture
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This was fine, but I think that was something not quite right with it...I'm not sure if it is whether the garam masala makes it slightly bitter.

bethocallaghan's picture
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Didn't like the yellow yoghurt though.

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