Chickpea stew with tomatoes and green chilli

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

Ingredients 14
Servings 4
Time 10 mins

Ingredients

  • 30
    ml
    olive oil
  • 1
    red onion, finely sliced;
  • 3
    garlic cloves, finely sliced
  • 10
    ml
    freshly grated fresh ginger
  • 1
    green chilli, to taste, 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 English spinach leaves plain yoghurt to serve
  • plain yoghurt to serve
 

Method

15 mins
 
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.
 

Read more on: pulses  |  stew  |  shallow-fry
 

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