Ingredients
1 tbsp olive oil
1 onion, finely chopped
2 garlic cloves, finely chopped
½ finger length piece fresh root ginger, peeled and finely chopped
1 red chilli, deseeded and thinly sliced
½ tsp. turmeric
¾ tsp. garam masala
1 tsp. ground cumin
4 ripe tomatoes, chopped
2 tsp. tomato purée (optional)
400g can chickpeas, rinsed and drained
200g baby spinach leaves
Rice or naan bread, to serve
Method
1. Heat the oil in a heavy based saucepan and fry the onion very gently over a low heat until softened. Stir in the garlic, ginger and chillies and cook for a further 5 minutes.
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 puree, then simmer for 5 mins.
3. Add the chickpeas to the pan with 300ml water or vegetable stock. Simmer for 10 mins before stirring in the spinach to wilt. Season and serve with rice or naan.
