Chickpea Stew

Chickpea Stew BBQ‘d Corn on the CobBBQ‘d Corn on the Cob
35mins
 
  • Ingredients
    • 1 tbsp olive oil
    • 1 large onion, peeled and thinly sliced
    • 3 large garlic cloves, minced
    • 1 pinch piece of ginger, minced
    • 2 tsp garam masala
    • 1 tsp cumin
    • ¼ tsp cayenne pepper (or more or less to taste)
    • 400g of cooked chickpeas (or 1 tin, drained)
    • 4 chopped tomatoes (14oz) or 2 tins of chopped tomatoes
    • Pinch of sugar (optional, to cut through the acidity of the tomatoes)
    • 3 generous handfuls of fresh baby spinach
    • 2 tbsp fresh coriander, chopped (optional)
    • Squeeze of fresh lemon (optional)
    • Salt and pepper to taste
  • Instructions

We’d normally be suggesting a Sunday roast but here’s a healthy, tasty and filling recipe the whole family will love. Not to mention another one of your 5 a day!

Ingredients

  • 1 tbsp olive oil
  • 1 large onion, peeled and thinly sliced
  • 3 large garlic cloves, minced
  • 1 pinch piece of ginger, minced
  • 2 tsp garam masala
  • 1 tsp cumin
  • ¼ tsp cayenne pepper (or more or less to taste)
  • 400g of cooked chickpeas (or 1 tin, drained)
  • 4 chopped tomatoes (14oz) or 2 tins of chopped tomatoes
  • Pinch of sugar (optional, to cut through the acidity of the tomatoes)
  • 3 generous handfuls of fresh baby spinach
  • 2 tbsp fresh coriander, chopped (optional)
  • Squeeze of fresh lemon (optional)
  • Salt and pepper to taste

Instructions

Heat olive oil in a large lidded pan over medium heat.

Add the onions, and fry until translucent.

Add the garlic and ginger, and cook for a couple of minutes more, stirring frequently.

Add the garam masala, cumin and cayenne pepper, stir so that the onions .have a nice coating of the spices, cook for just a minute until the spices are a little toasted.

Add the chickpeas and stir well so they are covered in oil and spice.

Add the tomatoes and sugar (if using), give everything a good stir, cover, and simmer for 20 minutes on low-medium heat.

Add the spinach in batches, and stir until the spinach is wilted.

At the end of cooking, add a sprinkling of fresh coriander, and a squeeze of fresh lemon juice if desired.

Serve with rice or naan.

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