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Nutrition: per serving

  • kcal334
  • fat11g
  • saturates1g
  • carbs45g
  • sugars5g
  • fibre9g
  • protein16g
  • salt1.34g
    low

Method

  • step 1

    Heat the oil in a saucepan, fry the nigella and fennel seeds for about 10 seconds. Add the onion and cook gently for 8-10 minutes until golden.

  • step 2

    Mix in the tomatoes, chillies, sugar, paprika, turmeric and chickpeas. Bring to the boil, then simmer for 10 minutes. Stir in the tamarind and coriander. Add the spinach leaves and stir gently until they’ve just wilted. Serve with yogurt and chapatis.

Recipe from Good Food magazine, February 2003

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Overall rating

A star rating of 4.3 out of 5.27 ratings
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