CHICKPEAS WITH TOMATOES & SPINACH

Chickpeas with tomatoes & spinach image

For a great night in, whip up this warming meal, serve with a bit of naan and get comfy on the sofa

Provided by Roopa Gulati

Time 35m

Number Of Ingredients 13

Ingredients

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 chickpea, 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.

Nutrition Facts : Calories 145 calories, Fat 6 grams fat, Carbohydrate 17 grams carbohydrates, Sugar 6 grams sugar, Fiber 5 grams fiber, Protein 7 grams protein, Sodium 0.56 milligram of sodium