Spicy chickpea & spinach sabji

Cooking time of 30 minutes – Serves 1

Nutritional Information

• 482 Kcal
• 20g Fat
• 2.6g Saturates
• 47g Carbohydrates
• 16g Fibre
• 19g Protein
• 0.1g Salt

Allergens & Dietary Requirements

Dietary Requirements

• Halal
• Kosher
• Vegetarian
• Vegan
• Pescatarian
• Dairy-free
• Gluten-free

Ingredients

• 200g chickpeas (from a can, drained)
• 1 tbsp olive oil 
• 5g fresh ginger grated (1 thumb size)
• 2 cloves of  garlic, minced
• 1 small onion, finely chopped
• 1/2 tsp cumin seeds
• 1/2 tsp coriander powder
• 1/2 tsp turmeric powder
• 1 red fresh chilli, chopped (optional)
• 1 large tomato, chopped 
• 40g baby spinach 
• 100ml water 

Method

1. Heat the olive oil in a large pan over medium heat. Add the chopped onion and sauté for about 5 minutes until it becomes soft and translucent
2. Add the minced garlic and grated ginger to the pan. Sauté for another 1-2 minutes until fragrant
3. Add the cumin seeds, ground coriander, turmeric powder, and chilli powder to the pan. Stir well to coat the onions, garlic, and ginger with the spices. Cook for 1-2 minutes to toast the spices and release their flavours
4. Add the drained and rinsed chickpeas to the pan. Stir to combine them with the spice mixture
5. Add the diced tomatoes and water to the pan. Stir everything together and bring it to a simmer. Reduce the heat to low, cover, and let it cook for about 10 minutes, allowing the flavours to meld together
6. Stir in the fresh spinach leaves and cook for an additional 2-3 minutes until the spinach wilts