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Chickpea & spinach chapatis

Chickpea & spinach chapatis

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

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

  • Vegetarian
Nutrition: per serving (with yellow yogurt)
HighlightNutrientUnit
kcal424
low infat12g
saturates2g
carbs64g
sugars14g
fibre0g
protein19g
salt1.81g
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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 tomato
  • 410g can chickpea , drained
  • 500g bag spinach leaves
  • 8 chapatis

Method

  • STEP 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.

  • STEP 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 TIPS
YELLOW YOGURT

Mix 200ml low-fat natural yogurt with 1 tsp turmeric and 2 tbsp chopped mint leaves or 1 tsp dried mint.

Goes well with

Recipe from Good Food magazine, October 2008

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Overall rating

A star rating of 3.8 out of 5.5 ratings
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