Chickpeas with Tomatoes & Spinach

So – I was quite excited to share this recipe with you as it was so simple and tasty, but now as I was going through my old recipes, I see that I almost have an exact replica of it, but using another type of bean. Nevertheless, I still think it is worth a mention, if nothing more than to remind you how easy it can be to whip up something healthy and fast straight after work.

Also this is the kind of food that I love making when I’m on my own. One pot meal, strong flavours, no more than 20 mins preparation and perfect to bring for lunch the next day. Although I am sure this will taste great with naan or rice – however you really don’t need to serve this with anything, it is incredibly filling just on its own.

As embarrassed as I am to say this…I got this recipe from BBC Good Food! I know, I know, I really need to start venturing to new places for me recipes, but at the same time I feel – if you are onto a good thing – stick with it! According to the recipe one serving has 145 calories and 0 grams saturated fat! What more is there to love…so get cooking!

Chickpeas with Tomatoes & Spinach – Serves 4

  • Vegetable oil,
  • 1 red onion, sliced
  • 3 to 4 cloves of garlic, minced
  • 1 tsp ginger, grated
  • 2 mild red chillies (i didn’t have any at home, so I used chilli powder)
  • 1/2 tsp turmeric
  • 3/4 tsp garam masala
  • 1 tsp ground cummin
  • 4 tomatoes chopped (I used one can of chopped tomatoes)
  • 2 tsp tomato puree (I didn’t use any)
  • 400g chickpeas, rinsed and drained
  • 200g baby spinach

Heat oil in frying pan and fry the onions over low heat until softened. Stir in the garlic, ginger and chili powder and cook for a further 5 mins until the onions are golden and the garlic slightly toasted. Do not worry if it burns slightly at the bottom of the pan. Once you add the tomatoes, the juices will dissolve it, bringing a more intense flavour to the dish.

Add the cumin, garam masala and the turmeric stirring over a low heat for a few seconds. Tip in the chopped tomatoes and the puree if you wish. Simmer for 5 mins.

Add the chickpeas to the pan with a little bit of water depending on how liquidy you want it. I like mine to be more dense. Simmer for 5-10 mins before adding the spinach to wilt.

Serve immediately.

Although I managed to restrain myself from eating this with rice (I had left over rice in the fridge – and you all know that is my weakness) I did dollop a spoon of creme fraiche (or crema as the case may be in Mexico) in the middle as a reward for being so healthy ;)

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