Chickpeas with tomatoes & spinach

Name: Chickpeas with tomatoes & spinach
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 4
Cuisine: Global
Ingredients: 1 Tbsp vegetable oil; 1 red onion, sliced; 2 garlic cloves, chopped; 1 finger length piece fresh root ginger, shredded; 2 mild red chillies, thinly sliced; 1 teaspoons turmeric; 1 teaspoons garam masala; 1 teaspoon ground cumin; 4 tomatoes, chopped; 2 teaspoons tomato purée; 400 grams chickpea, rinsed and drained; 200 grams baby spinach leaves; 1 serving rice or naan bread, to serve

If you have about 35 minutes to spend in the kitchen, Chickpeas with tomatoes & spinach might be an amazing dairy free, lacto ovo vegetarian, and vegan recipe to try. This side dish has 278 calories, 13g of protein, and 7g of fat per serving. This recipe serves 4. This recipe covers 31% of your daily requirements of vitamins and minerals. If you have ground cumin, tomato purée, garam masala, and a few other ingredients on hand, you can make it.

Instructions

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.

Ingredients you will need

Chili Pepper

Garlic

Ginger

Onion

Cooking Oil

Equipment you will use

Wok

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 pure, then simmer for 5 mins.

Ingredients you will need

Garam Masala

Tomato

Turmeric

Cumin

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.

Ingredients you will need

Chickpeas