Chickpeas with Tomatoes & Spinach

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Chickpeas with Tomatoes & Spinach
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Makes: 4 servings adjust
For a great night in, whip up this warming meal, serve with a bit of naan and get comfy on the sofa

Directions

Ingredients

  • 1 tablespoon Vegetable Oil
  • 1 Red Onion, sliced
  • 2 Garlic Cloves, chopped
  • 5 centimeters Fresh Ginger, shredded
  • 2 Red Chile Peppers, thinly sliced

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.

Ingredients

  • 1⁄2 tablespoon Ground Turmeric
  • 3⁄4 tablespoon Garam Masala
  • 1 tablespoon Ground Cumin
  • 4 Tomatoes
  • 2 tablespoons Tomato Puree

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.

Ingredients

  • 400 grams Canned Garbanzos (Chickpeas), rinsed and drained
  • 200 grams Baby Spinach, leaves

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.
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