Light supper recipe for 4 people, takes only 25 mins; recipe has vegetable oil, red onion, garlic clove, root ginger, red chilli, turmeric, garam masala, ground cumin, tomato, tomato puree, chickpea, baby spinach and naan bread.
Chickpeas with tomatoes & spinach
Course: Light supper
Servings
4
servings
Prep time
10 mins
Ingredients
- Turmeric: 1/2 tsp turmeric
- Vegetable Oil: 1 tbsp vegetable oil
- Garlic Clove: 2 garlic cloves, chopped
- Red Chilli: 2 mild red chillies, thinly sliced
- Red Onion: 1 red onion, sliced
- Tomato: 4 tomatoes, chopped
- Chickpea: 400g can chickpea, rinsed and drained
- Ground Cumin: 1 tsp ground cumin
- Tomato Puree: 2 tsp tomato puree
- Baby Spinach: 200g baby spinach leaves
- Naan Bread: rice or naan bread, to serve
- Root Ginger: 1/2 finger length piece fresh root ginger, shredded
- Garam Masala: 3/4 tsp garam masala
Directions
- 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.
- 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 puree, then simmer for 5 mins.
- 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.
