Marathon recipe for 2 people, takes only 25 mins; recipe has chickpeas, cumin seed, onion, garlic clove, ginger, garam masala, red chilli, ground coriander, ground cumin, turmeric, paprika, plum tomato, lemon, baby spinach, rapeseed oil and basmati rice.
Chana masala (chickpea curry) with spinach
Course: Marathon
Servings
2
servings
Prep time
10 mins
Ingredients
- Turmeric: 1 tsp turmeric
- Garlic Clove: 1 garlic clove, finely chopped
- Red Chilli: 1/2 red chilli, deseeded and finely chopped
- Onion: 1 medium onion, finely chopped
- Lemon: juice 1/2 lemon
- Paprika: 1 tsp paprika
- Ground Cumin: 1 tsp ground cumin
- Baby Spinach: 220g bag baby spinach
- Rapeseed Oil: 1 tbsp rapeseed oil
- Ginger: 1cm piece ginger, peeled and finely chopped or grated
- Cumin Seed: 1 tsp cumin seed
- Garam Masala: 1 tsp garam masala
- Basmati Rice: 75g quick-cook brown basmati rice
- Plum Tomato: 400g can whole plum tomato
- Ground Coriander: 1 tsp ground coriander
- Chickpeas: 400g can chickpeas, drained
Directions
- Heat a large non-stick pan and dry-fry the cumin seeds for 1 min, stirring often, while they pop. Remove and set aside. Cook the rice following pack instructions.
- Heat the oil using the same large pan, add the onion, garlic, ginger and chilli, and saute over a medium heat for about 3 mins. Reduce the heat, add all the spices, stir well and cook for a further 2 mins.
- Add the tomatoes, stirring, and use the side of a spoon to break them up into smaller bite-sized chunks.
- Add the chickpeas and 200ml water. Bring to the boil, then simmer for 10 mins.
- Stir in the lemon juice and spinach. Let the spinach wilt, then remove the pan from the heat.
- Divide the rice between 2 bowls, and serve the curry. (The flavours intensify as it cools, so for a fuller flavour, make earlier in the day and reheat slowly prior to serving.)
