Chickpea & spinach chapatis
An easy Indian-style veggie supper that's low in fat
Difficulty and servings
Serves 4
Preparation and cooking times
Prep 5 mins
Cook 15 mins
Vegetarian, Low-fat
- 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).
Yellow yogurt
Mix 200ml low-fat natural yogurt with 1 tsp turmeric and 2 tbsp chopped mint leaves or 1 tsp dried mint.
PER SERVING (with Yellow yogurt)
424 kcalories, protein 19g, carbohydrate 64g, fat 12 g, saturated fat 2g, fibre 0g, sugar 14g, salt 1.81 g
Recipe from Good Food magazine, October 2008.
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http://www.bbcgoodfood.com/recipes/7714/
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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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Difficulty and servings
Serves 4
Preparation and cooking times
Prep 5 mins
Cook 15 mins
Vegetarian, Low-fat
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
PER SERVING (with Yellow yogurt)
424 kcalories, protein 19g, carbohydrate 64g, fat 12 g, saturated fat 2g, fibre 0g, sugar 14g, salt 1.81 g
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21 October 2008
Beth rated and commented on this recipe
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10 November 2008
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24 May 2010
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