CHICKPEAS WITH TOMATOES & SPINACH

CHICKPEAS WITH TOMATOES & SPINACH image

Categories Vegan

Number Of Ingredients 13

1 tbsp vegetable oil
1 red onion , sliced
2 garlic cloves , chopped
½ finger length piece fresh root ginger , shredded
2 mild red chillies , thinly sliced
½ tsp turmeric
¾ tsp garam masala
1 tsp ground cumin
4 tomatoes , chopped
2 tsp tomato purée
400g can chickpeas , rinsed and drained
200g baby spinach leaves
rice or naan bread , to serve

Steps:

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 purée, 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.