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Chickpeas with tomatoes & spinach recipe - Recipes - BBC Good Food

  • 4servings
  • 25minutes
  • 145calories

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Source: www.bbcgoodfood.comReport recipe

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Nutrition Info . . .

NutrientsLipids, Carbohydrates
VitaminsA, B1, B2, B3, B9, C, E, P
MineralsFluorine, Manganese, Silicon, Potassium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 tbsp vegetable oil

  2. 1 red onion , sliced

  3. 2 garlic cloves , chopped

  4. 1/2 finger length piece fresh root ginger , shredded

  5. 2 mild red chillies , thinly sliced

  6. 1/2 tsp turmeric

  7. 3/4 tsp garam masala

  8. 1 tsp ground cumin

  9. 4 tomatoes , chopped

  10. 2 tsp tomato puree

  11. 400g can chickpeas , rinsed and drained

  12. 200g baby spinach leaves

  13. rice or naan bread , to serve

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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.

  3. 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.

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