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Chickpeas with mushrooms & spinach


2 tbsp vegetable oil
Half an onion, chopped
Couple cloves of garlic
100g mushrooms, sliced
Half tsp ground ginger
1 tsp turmeric
1 tsp curry Powder
1 tsp cumin
100ml tinned chopped tomatoes
1 tsp tomato puree
150ml vegetable stock
200g chickpeas, rinsed and drained
100g baby spinach leaves

What to do:

Heat the oil and fry the onion and garlic for a couple of minutes.

Add turmeric, curry powder, ginger, cumin stirring over low heat for a few seconds.

Tip in the chopped tomatoes, add the tomato puree and simmer for 5 minutes.

Add the chickpeas and vegetable stock.

Simmer for 10 minutes.

Stir in the spinach to wilt.