Spicy Indian Chickpeas and Spinach

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Spicy Indian Chickpeas and Spinach

 

1/2 medium onion

2 large fresh tomatoes

14 oz. can chickpeas

1 tsp. sunflower oil, or other flavourless vegetable oil

1/2 tsp. cumin seed

1/2 tsp. asafoetida (optional)

4 ozs. frozen spinach, defrosted

1/2 tsp. salt

1 tsp. mild chilli powder

1 tbsp. dhana jheera

1 tsp. amchoor optional

1 tsp. sugar

1 tbsp. tamarind sauce or lime juice

6 ozs. water

 

Peel and chop the onion.

Peel the tomatoes if you wish, then chop them finely (I don't think it's worth

peeling them - the pieces of skin should be very tiny in the finished dish).

Drain the chickpeas and rinse them well.

Heat the oil in a pan and add the cumin and asafoetida (if using).

Stir, then add the onion.

Cook, stirring, until the onion is browned - if it begins to stick, add a small

amount of water and unstick it.

Add the spinach and tomato, and stir for 3 minutes.

Add the salt, chilli powder, dhana jheera, amchoor (if using), sugar and

tamarind sauce or lime juice.

Stir in the chickpeas and water, then cover and simmer gently for 10 minutes

more.

When water is gone, and the thick green sauce sticks to the chickpeas, the dish

is ready. Serves 2.