Name: Chana masala (chickpea curry) with spinach
Prep time: 10 min
Cook time: 10 min
Yield: 2
Ingredients: 400g can chickpeas , drained -; 1 tsp cumin seed -; 1 medium onion , finely chopped -; 1 garlic clove , finely chopped -; 1cm piece ginger , peeled and finely chopped or grated -; 1 tsp garam masala -; ½ red chilli , deseeded and finely chopped -; 1 tsp ground coriander -; 1 tsp ground cumin -; 1 tsp turmeric -; 1 tsp paprika -; 400g can whole plum tomato -; juice ½ lemon -; 220g bag baby spinach -; 1 tbsp rapeseed oil -; 75g quick-cook brown basmati rice -

Chana masala (chickpea curry) with spinach

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Chana masala (chickpea curry) with spinach

1. 400g can chickpeas , drained -

2. 1 tsp cumin seed -

3. 1 medium onion , finely chopped -

4. 1 garlic clove , finely chopped -

5. 1cm piece ginger , peeled and finely chopped or grated -

6. 1 tsp garam masala -

7. ½ red chilli , deseeded and finely chopped -

8. 1 tsp ground coriander -

9. 1 tsp ground cumin -

10. 1 tsp turmeric -

11. 1 tsp paprika -

12. 400g can whole plum tomato -

13. juice ½ lemon -

14. 220g bag baby spinach -

15. 1 tbsp rapeseed oil -

16. 75g quick-cook brown basmati rice -

How to cook deliciously - Chana masala (chickpea curry) with spinach

1. Stage

Heat a large non-stick pan and dry-fry the cumin seeds for 1 min, stirring often, while they pop. Remove and set aside. Cook the rice following pack instructions.

2. Stage

Heat the oil using the same large pan, add the onion, garlic, ginger and chilli, and sauté over a medium heat for about 3 mins. Reduce the heat, add all the spices, stir well and cook for a further 2 mins.

3. Stage

Add the tomatoes, stirring, and use the side of a spoon to break them up into smaller bite-sized chunks.

4. Stage

Add the chickpeas and 200ml water. Bring to the boil, then simmer for 10 mins.

5. Stage

Stir in the lemon juice and spinach. Let the spinach wilt, then remove the pan from the heat.

6. Stage

Divide the rice between 2 bowls, and serve the curry. (The flavours intensify as it cools, so for a fuller flavour, make earlier in the day and reheat slowly prior to serving.)