Chickpeas with Spinach
2 tbsp olive oil
2 tsp grated fresh root ginger
2 garlic cloves, chopped
2 tsp each ground coriander and cumin
1 tsp garam masala
2 x 400g/14oz cans chickpeas (garbanzos), drained and rinsed
6 tomatoes, roughly chopped
450g/1lb baby spinach leaves
salt and ground black pepper
1 Heat the oil in a large heavy-based pan over a medium heat. Add the ginger, garlic and ground spices and cook for 2 minutes, stirring. Stir in the chickpeas.
2 Add the tomatoes to the pan and cook gently for 10 minutes. Season to taste with salt and pepper.
3 Stir in the spinach and cook for 2 minutes until it wilts.
4 Divide among four serving plates and serve immediately with boiled rice and carrot raita.
|Chickpeas with Spinach|