 Preparation Time |
5mins
|
 Cooking Time |
30mins
|
 Level |
Easy
|
 Serves |
4
|
|
Free Food
|
FF
|
Low cal spray
1 large onion, peeled and sliced
3 garlic cloves, minced
1 inch piece of ginger, minced
2tsp garam masala
1tsp cumin
1/4 tsp cayenne pepper
1 tin chickpeas
400g tomatoes, chopped
3 handfuls baby spinach
2tbsp corriander
lemon
salt & pepper
240g wholemeal or basmati rice
Heat pan with low cal oil and over a medium heat.
Add onions and fry until they are translucent.
Add garlic and ginger and stir regularly.
Add the garam masala, cumin and cayenne powder and stir until the spices are slightly toasted. Make sure to cover all of the onions with the spices.
Drain and rinse the chickpeas and stir into the pot well.
Add the tomatoes, stir, and leave the pan lidded for 20 minutes to simmer on a low-medium heat.
Add the spinach in batches and stir until it is wilted.
Once cooked, sprinkle coriander and lemon over the dish.
Serve with wholemeal or basmati rice cooked as per packet instructions.
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