Home Cooking Column - Chickpea Masala
Home Cooking Column - By Barbara Collins
Don’t be put off by the long list of ingredients. Most of these should be storecupboard spices anyway. This tastes even better the next day and it also freezes really well. Superhealthy and it makes a filling main course when served with basmati rice.
Ingredients
- 1 tsp cumin seed
- 1 tbsp rapeseed oil
- 1 medium onion, finely chopped
- 1 garlic clove, finely chopped
- 1cm piece ginger, peeled and finely chopped or grated
- ½ red chilli, deseeded and finely chopped
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1 tsp turmeric
- 1 tsp paprika
- 1 tsp garam masala
- 400g can whole plum tomatoes
- 400g can chickpeas, drained
- juice ½ lemon
- 220g bag baby spinach
Method
Heat a large non-stick pan or wok and dry-fry the cumin seeds for 1 minute, stirring often, while they pop. Remove and set aside.
Using the same pan, heat the oil, add the onion, garlic, ginger and chilli, and sauté over a medium heat for about 3 minutes. Reduce the heat, add all the spices, stir well and cook for a further 2 minutes. Add the tomatoes, stirring, and use the side of a spoon to break them up into smaller bite-sized chunks. Add the chickpeas and 200ml water.
Bring to the boil, then simmer for 10 minutes before stirring in the lemon juice and spinach. Let the spinach wilt, then remove the pan from the heat.
Tip
Add chicken or lamb if you want to make it meaty.
Contact Barbara @thegoodchinaset or on [email protected].