- Soil Association
- Spring - Member's recipe
Katie’s Chickpea with spinach, tomato and peppers
One of our very lovely members, Katie Bunting, got in contact with us to tell us about her favourite dish that is a winner every time.
1 tbsp vegetable oil
1 red onion, slice
2 garlic cloves, chopped
½ finger length piece fresh root ginger, shredded
2 mild red chilies’, thinly sliced
1 of each colour pepper – red, yellow and green – chopped.
½ tsp turmeric
¾ tsp garam masala
1 tsp ground cumin
2 tsp tomato purée
400g can chickpea, rinsed and drained
200g baby spinach leaves
rice or naan bread, to serve
Heat the oil in a wok and fry the onion over a low heat until softened. Stir in the garlic, ginger and chillies and cook for a further 5 mins until the onions are golden and the garlic slightly toasted. Now add in the chopped peppers and stir well.
Add the turmeric, garam masala and cumin, stirring over a low heat for a few secs. Tip in the chopped tomatoes and add the tomato purée, then simmer for 5 mins.
Add the chickpeas to the pan with 300ml water (fill the can three-quarters full). Simmer for 10 mins before stirring in the spinach to wilt. Season and serve with rice or naan. Or both?
After travelling to India last year I just love experimenting with new spices and flavours. This is such a simple yet tasty dish to serve up when friend's come over - what's more it's meat free so my veggie friends love it!Katie Bunting Member