Another super simple, comforting dish, which happens to be Vegan! Ready in 30 minutes.
Ingredients
sunflower/rapeseed/vegetable oil
2 medium onions, roughly chopped
1 tsp cumins seeds
1 tsp mustard seeds
2-3 garlic cloves, roughly chopped
1 thumb-sized piece of ginger, roughly chopped
250g baby spinach
800g tinned chickpeas
1 tsp salt
½ tsp chilli powder
1 tsp turmeric powder
1 tsp garam masala
1 tsp ground coriander
1 tsp chaat masala
½ tsp honey
juice of half a lemon
Method
– Add oil to a hot pan. Add the cumin and mustard seeds to the pan and let them sizzle and then add the onions. Cook for 8-10 minutes until deep golden brown.
– Add the garlic and ginger and cook for a further couple of minutes.
– Add the spinach and stir through.
– Cover and cook on low heat for 2 minutes, until the spinach has wilted.
– Add to a blender and blitz to a smooth puree, then put to one side.
– Add some more oil to the pan. Drain and rinse the chickpeas, then add them to the pan.
– Add the salt, chilli powder, turmeric powder, garam masala, ground coriander, and chaat masala.
– Mix well and cook on high heat for 5 minutes to seal the spices and crisp up some of the chickpeas. Roughly crush the chickpeas with a potato masher halfway through.
– Add the Spinach puree to the pan. You can use 100ml of water to loosen the puree from the sides of the blender.
– Mix well, lower the heat, and then cover for 5 minutes.
– When fully cooked, add the honey and lemon juice, mix through, turn off the heat and serve.
This is great served with piping-hot Chapatis. Enjoy!