1 onion, diced
400g tin chickpeas, drained and rinsed
1 tbs tomato purèe
400g tin chopped tomatoes
How Spicy? Medium
3 Easy Steps...
1 Heat 2 tbs oil and fry onion for 5 mins, on a low-med heat, until golden.
2 Add seasoning and cook for 2 mins, stirring occasionally. Stir in chickpeas and cook for 2 mins, add tomato purèe and tomatoes, bring to the boil.
3 Reduce heat and simmer for 10 mins, stirring occasionally. Add water and spinach and cook until wilted. Serve with basmati rice.
Feeling Inspired? Try adding fried Paneer cheese or some cashews with the spinach. Great served with naan bread.
|(Typical Values)||Per 100g
of which saturates
of which sugars
*1 serving = 1/3 of Our Recipe **% of Reference Intake of an average adult (8400kJ/2000kcal)