Chickpeas with Tomatoes & Spinach

Ingredients

Contains: wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

• 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 chickpeas, rinsed and drained
• 200g baby spinach leaves
• rice or naan bread, to serve

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Heat the vegetable oil in a large pan over medium heat. Add the sliced red onion and cook for 5 minutes until softened.

2. Stir in the chopped garlic, shredded ginger and sliced red chillies and cook for 1 minute until fragrant.

3. Add the turmeric, garam masala and ground cumin and stir for 30 seconds to toast the spices.

4. Stir in the chopped tomatoes and tomato purée. Cook for 6 minutes, stirring occasionally, until the tomatoes break down into a thick sauce.

5. Add the rinsed and drained chickpeas and simmer gently for 5 minutes, adding a splash of water if the sauce becomes too thick.

6. Stir in the baby spinach leaves in handfuls and cook for 2 to 3 minutes until fully wilted.

7. Taste and adjust seasoning, then serve hot with rice or naan bread.