Store Cupboard Vegetarian Chickpea Masala

 

This dish is full of anti-inflammatory spices.  The chickpea contains numerous vitamins and minerals, including B Vitamins, iron and zinc which is extremely important for immune health.  The addition of spinach here also gives a nutritional boost, as it contains magnesium, iron and calcium, vitamins K, A and folate (B9)

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Ingredients

  • 1 large onion, roughly chopped

  • 4 garlic cloves

  • 1½ inch of ginger, peeled and finely chopped

  • Olive oil for sautéing

  • 400g chopped tinned tomatoes

  • 1 tbsp tahini

  • 1 tbsp garam masala

  • ½ tbsp ground turmeric

  • ½ tbsp ground cumin

  • 400g tin of chickpeas, drained and rinsed

  • ½ a lemon juiced

  • 100g baby spinach

  • 2 tbsp of sour cream (optional)

  • Handful of fresh coriander

  • Sea Salt

Directions

Put the garlic, onion and ginger into a food processor and blitz into a paste.

Heat a little olive oil in a pan over a medium heat.  Transfer the paste to the pan and sauté along with a good pinch of salt for eight minutes. 

Add the chopped tomatoes, tahini and spices, and simmer for around another ten minutes.  Add the chickpeas and simmer for a further ten minutes.  Finally add the lemon juice.

Jazz it up and give the nutrients a boost by throwing in some baby spinach and coriander for the last minute or so of cooking.

Serve on rice or Bulgar Wheat with a big spoonful of sour cream and a sprinkling of coriander.

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DinnerDani Clarke