C is for chickpeas. A great source of protein and so versatile and this dish is so warm and comforting. All those chickpeas swimming in a delicious spiced spinach gravy. YUMMY
WHAT YOU NEED:
1 cup canned chickpeas (washed and drained)
2 large bunches of spinach, coarsely chopped
1 medium red onion.chopped
2 medium tomatoes,chopped
1 tsp garam masala
1/2 tsp ginger-garlic paste
2 green chillies, thinly sliced
salt to taste
2 tbs yoghurt (optional)
WHAT YOU DO:
1. Heat oil and fry the onion. Once the onion begins to soften add the ginger-garlic paste and fry for a couple more mins.
2. Add the green chillies followed by the chopped tomato and you will need to add about 1/2 cup if water (depending on how watery your tomatos are).
3. Cook this over low heat till the tomato breaks down.
4. Add salt and the chopped spinach. (I sometimes blitz this mix roughly with a stick blender just to change things every now and again.)
5. Next add the garam masala followed by the chickpeas.
6. Mash some off the chickpeas to add to the texture. Adjust the garam masala and salt to suit your tastes and cover and cook for a few more mins.
7. You can add yoghurt here. Stir in and cook for a min longer on low. Serve with rice or chapati!
