Chickpea stew with tomatoes and chilli

Recipe from: 11/8/2007 12:00:00 AM

Ingredients 14
Servings 4
Time 00:10

Ingredients

  • 30
    ml
    olive oil
  • 1
    red onion - finely sliced
  • 3
    garlic cloves - finely sliced
  • 10
    ml
    freshly grated fresh ginger
  • 1
    green chilli - deseeded and finely chopped
  • 5
    ml
    salt
  • 2
    tins chickpeas - drained
  • 80
    ml
    water
  • 5
    ml
    cumin
  • 5
    ml
    turmeric - optional
  • freshly ground black pepper
  • 500
    g
    cherry tomatoes
  • 100
    g
    baby spinach leaves plain yoghurt to serve
  • plain yoghurt to serve
 

Method

00:15
 
Heat a large, deep frying pan over medium to high heat. Add the oil, onion, garlic, ginger, chillies and salt and cook for 5 minutes or until the onions are soft, stir regularly.

Add the chickpeas, water, cumin, turmeric and pepper and cook for 5 minutes or until the water evaporates.

Add the tomatoes and cook for another 2 minutes until soft.

Remove from heat and stir in the spinach. Top with yoghurt.
 

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