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Chickpeas with tomatoes & spinach

Chickpeas with tomatoes & spinach

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A star rating of 4.3 out of 5.126 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

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
Nutrition: per serving
HighlightNutrientUnit
kcal145
fat6g
saturates0g
carbs17g
sugars6g
fibre5g
protein7g
low insalt0.56g
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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

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.

Goes well with

Recipe from Good Food magazine, December 2009

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Overall rating

A star rating of 4.3 out of 5.126 ratings
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