Ingredients

The following ingredients have 4 Servings
  • 1 dsp vegetable oil
  • 1 onion (peeled & chopped)
  • 2 cloves garlic (peeled & sliced)
  • 1 tsp turmeric
  • 1 tsp garam masala
  • 1/2 tsp chilli powder (or chopped fresh chillies)
  • 1 tsp fresh ginger (finely grated)
  • 500 g cooked chickpeas (2 x 400 g cans drained weight)
  • 400 g canned tomatoes or passata
  • 2 tbs tomato puree
  • 150 g baby leaf spinach
  • 1 small bunch coriander (if you can't find fresh, use frozen or soak dried coriander before using)

Instruction

  • Heat the oil in a large skillet and fry the onion and garlic with a generous pinch of salt until soft and translucent.
  • Add the spices and fry for a few minutes, stirring all the time,until fragrant.
  • Add the canned tomatoes and puree.  Fill the tomato can about a third with water, give it a swirl to rinse and add to the pan.
  • Add the chickpeas and stir.  Turn the heat down, cover and allow to gently simmer for 15 minutes stirring from time to time, until the chickpeas are tender. Add more water if needed. 
  • Add the spinach and stir in, cover, and allow to cook for another minute.
  • Serve immediately garnished with fresh coriander.