Ingredients400g can of chickpeas
1/2 can chopped tomatoes
200g fresh spinach, finely chopped
1/2 cup water
2-3 Tbsp oil
1" piece of ginger, finely chopped
1/2 tsp cumin seed
1/4 tsp asafetida
1 tsp salt
1 tsp ground coriander
1/2 tsp chilli powder
1/2 tsp turmeric
1/2 tsp garam masala
Method
Drain and rinse the chickpeas.
Heat the oil in a saucepan over a medium heat. When the oil is hot add the cumin seeds and asafetida. After the cumin seeds crack, add the tomato, ginger, salt, and spices. Cook the sauce for 4-5 minutes or until the oil starts to separate from the tomato and the sauce has reduced by about half. Add the spinach and water, cover the pan and cook for 4-5 minutes until the spinach has wilted. Add the chickpeas and cook the sauce on a low heat for about 10 minutes or until the sauce is the consistency of your liking.
Serve with basmati rice, roti or naan bread.
Serves 2
