As quick as can be - this dish takes less than ten minutes to make! No chopping required. This is good served with yellow rice (Aldi’s sell a ready cooked version which takes two minutes in the microwave). I squeeze some lemon or lime juice over the rice and fork through to add flavour.
Ingredients (serves 2 as a main course)
240 g washed baby spinach (I used Aldi’s ready washed)
1x 400g can of chickpeas
10 - 12 baby tomatoes, halved
2 tbsp vegetable oil
1 tsp brown mustard seeds
1 tsp cumin seeds
1/2 tsp ground turmeric
1/2 tsp asafoetida
1 tsp garam masala
Salt and chilli flakes (to taste)
Method
Ingredients (serves 2 as a main course)
240 g washed baby spinach (I used Aldi’s ready washed)
1x 400g can of chickpeas
10 - 12 baby tomatoes, halved
2 tbsp vegetable oil
1 tsp brown mustard seeds
1 tsp cumin seeds
1/2 tsp ground turmeric
1/2 tsp asafoetida
1 tsp garam masala
Salt and chilli flakes (to taste)
Method
- Heat the oil in a large pan or wok. Add the whole spices and fry until the mustard seeds pop (this happens quickly).
- Immediately add the tomatoes and stir fry for 30 seconds.
- Add the chickpeas with a little of their liquor, turmeric, asafoetida and garam masala and stir together.
- Add the spinach. It seems like a lot but it will shrink. Add it in handfuls, stirring as you go.
- Taste and add salt as required. Add more of the chickpea liquor if you want more 'gravy'. Serve sprinkled with chilli flakes.
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