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Chickpeas with tomatoes & spinach

For a great night in, whip up this warming meal, serve with a bit of naan and get comfy on the sofa

  • Prep: 10 mins
    Cook: 25 mins
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 145
  • Carbohydrates 17
  • Saturated Fat 0
  • Sugar 6
  • Protein 7
  • Fat 6
  • Fibre 5
  • Salt 0.56

Nutrition per serving

  • Calories 145
  • Carbohydrates 17
  • Saturated Fat 0
  • Sugar 6
  • Protein 7
  • Fat 6
  • Fibre 5
  • Salt 0.56

Ingredients

  • 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

Method

  1. 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.

  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 purée, then simmer for 5 mins.

  3. 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.

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