Chickpea Stew

Name: Chickpea Stew
Ingredients: 2 tablespoons olive oil; 1 red onion, finely sliced; 3 garlic cloves, finely sliced; 2 teaspoons freshly grated ginger; 2 green chilies, Seeded And Finely Chopped; 1 teaspoon sea salt; 800 g canned chick-peas (Drained); 1/4 cup water; 1 teaspoon ground cumin; 1/2 teaspoon turmeric; fresh ground black pepper; 1 tablespoon lemon juice; 250 g cherry tomatoes; 100 g baby spinach leaves

14 ingredients

7 steps

Ingredients

2 tablespoons olive oil
1 red onion, finely sliced
3 garlic cloves, finely sliced
2 teaspoons freshly grated ginger
2 green chilies, Seeded And Finely Chopped
1 teaspoon sea salt
800 g canned chick-peas (Drained)
1/4 cup water
1 teaspoon ground cumin
1/2 teaspoon turmeric
fresh ground black pepper
1 tablespoon lemon juice
250 g cherry tomatoes
100 g baby spinach leaves

Directions

1

Heat a large deep frying pan over a medium to high heat.
2

Add the oil, onion, garlic, ginger, chilli and salt.
3

Cook, stirring, for 5 minutes, or until the onions are soft.
4

Add the chickpeas, water, cumin, turmeric and pepper and cook for 5 minutes, or until the water evaporates.
5

Add the tomatoes and cook for another 2 minutes to soften.
6

Remove from the heat, stir through lemon juice and taste for seasoning.
7

Stir through spinach and set aside while spinach wilts slightly, then serve.