- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Serving: 2
Nutrition facts (per portion)
- Calories: 420
- Fat Content: 12g
- Saturated Fat Content: 1g
- Carbohydrate Content: 60g
- Sugar Content: 12g
- Fiber Content: 12g
- Protein Content: 20g
- Sodium Content: 1.3g
Chana masala (chickpea curry) with spinach
- chickpeas - 400g can chickpeas, drained
- cumin-seed - 1 tsp cumin seed
- onion - 1 medium onion, finely chopped
- garlic-clove - 1 garlic clove, finely chopped
- ginger - 1cm piece ginger, peeled and finely chopped or grated
- garam-masala - 1 tsp garam masala
- red-chilli - 1/2 red chilli, deseeded and finely chopped
- ground-coriander - 1 tsp ground coriander
- ground-cumin - 1 tsp ground cumin
- turmeric - 1 tsp turmeric
- paprika - 1 tsp paprika
- plum-tomato - 400g can whole plum tomato
- lemon - juice 1/2 lemon
- baby-spinach - 220g bag baby spinach
- rapeseed-oil - 1 tbsp rapeseed oil
- basmati-rice - 75g quick-cook brown basmati rice
- 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.)
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.