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Ingredients

Method

  • STEP 1

    Heat some oil in a pan over a medium heat and fry the onions for 5 mins. Add 50ml water and cook for 7 mins more until just brown. Add the garlic and ginger.

  • STEP 2

    Combine the coriander, cumin, turmeric, fenugreek and some pepper with 2 tbsp water, and tip into the pan. Cook for 5 mins more, then stir in the chickpeas.

  • STEP 3

    Stir in the stock and almond butter, then add the spinach and cook for 3-5 mins more until the spinach has wilted. Serve over rice.

Recipe from Good Food magazine, January 2021

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A star rating of 4.7 out of 5.20 ratings
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