I’ve pulled this recipe together using what I have in my fridge and store cupboard. It’s healthy, vegan, cheap and totally delicious!
Thumb-sized piece of ginger, grated
1 red chilli, finely chopped
Fresh spinach leaves, washed and roughly chopped
1 400g tin chickpeas, drained and rinsed
1 tin chopped tomatoes
200g Basmati rice, rinsed 4-5 times in cold water
1 large onion, chopped
1 garlic clove, finely chopped
1 tsp cumin seeds
1 tsp salt
½ tsp chilli
1 tsp garam masala
½ tsp turmeric
Add 2-3 tbsp sunflower oil to a large pan and heat.
Add cumin seeds and onion and cook for 8-10 minutes until golden brown.
Add the ginger, garlic and chilli and cook gently until starting to colour.
Add the tomatoes, stir through and cook on low heat for another 10 minutes.
Add salt, chilli powder, garam masala and turmeric and mix through.
Stir in the chickpeas and cook for 5 minutes.
Add the spinach leaves, cover and cook gently for a couple of minutes until it wilts down.
Add the rice and stir in.
Add 500ml boiling water and mix.
Cover and cook on low heat for 15 minutes exactly.
Turn off the heat and leave to sit for another 10 minutes.
Use a fork to gently mix the rice through.
Serve with natural yoghurt or as it is.