Chickpea stew with tomatoes and chilli

YOU
4 servings Prep: 10 mins, Cooking: 15 mins
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A colourful and healthy option to start off the week.

By Food24 August 02 2012
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Ingredients (14)

30.00 ml fresh chillies — 573
1.00 red onion — finely sliced
3.00 garlic — cloves, finely sliced
10.00 ml fresh ginger — grated
1.00 green chilli — deseeded and finely chopped
5.00 ml salt
2.00 chickpeas, drained — tins
80.00 ml water
5.00 ml cumin
5.00 ml turmeric
0.00 black pepper — freshly ground
500.00 g cherry tomatoes
100.00 g spinach
0.00 yoghurt — plain, to serve
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Method:

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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