Chickpea stew with tomatoes & spinach
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 1 tbsp vegetable oil
- 1 red onionsliced
- 2 garlic cloveschopped
- ½ finger length piece fresh root gingershredded
- 2 mild red chilliesthinly sliced
- ½ tsp turmeric
- ¾ tsp garam masala
- 1 tsp ground cumin
- 4 tomatoeschopped
- 2 tsp tomato purée
- 400g can chickpearinsed and drained
- 200g baby spinachleaves
- rice or naan breadto serve
Nutrition: per serving
- kcal145
- fat6g
- saturates0g
- carbs17g
- sugars6g
- fibre5g
- protein7g
- salt0.56glow
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.
