Serves 4, prep time 10 minutes, cooking time 25-30 minutes
INGREDIENTS
3 tbsp vegetable oil
½ tsp black mustard seeds
1 tsp cumin seeds
2 onions, diced
6 cloves of garlic, crushed
1 tbsp grated fresh ginger
1 tin chopped tomatoes
2 tins chickpeas, drained
1½ tsp ground coriander
1 tsp chilli powder (add more for extra spice)
½ tsp ground turmeric
1 tsp rock salt
500g spinach, rinsed
Natural yoghurt to serve
METHOD
Heat the oil in a deep pan, when hot, add the mustard and cumin seeds.
Stir until the seeds pop, then add in the onions.
Sauté until translucent and caramelised, then add the garlic and ginger.
Stir-fry for a few minutes, then add the chopped tomatoes, with a third of a tin of hot water.
Reduce the heat, simmer for 10 minutes to reduce the liquid, then add the chickpeas.
Stir and simmer for a further 3 minutes.
Next, add the coriander, chilli powder, turmeric and season.
Combine chickpeas with the paste, add the spinach and stir well until it wilts.
Cover the pot and cook for 5 minutes.
Finally, serve with natural yoghurt and steamed basmati rice.
