Chickpea stew with tomatoes and green chilli
Method
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Heat a large deep frying pan over a medium to high heat.
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Add the oil, onion, garlic, ginger, chillies and salt and cook for five minutes (or until the onions are soft) being careful to stir regularly.
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Add the chickpeas, 80ml/2¾fl oz water, cumin, turmeric and pepper and cook for five minutes or until the water evaporates.
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Add the tomatoes and cook for another two minutes to soften.
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Remove from the heat and check for seasoning.
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Stir through the spinach and top with yoghurt.
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To make the pitta crisps, break up pieces of pitta bread and drizzle with olive oil, salt, pepper and paprika.
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Bake in a moderate oven for 10-12 minutes or until crisp.
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Serve with the stew on a warmed plate.
Ingredients
- 2 tbsp olive oil
- 1 red onion, finely sliced
- 3 garlic cloves, finely sliced
- 2 teaspoons freshly grated ginger
- 1 or 2 green chillies, to taste, seeded and finely chopped
- 1 tsp sea salt
- 2 X 400g/14oz tins of chickpeas, drained
- 80ml/2¾fl oz water
- 1 tsp cumin
- 1 tsp turmeric, optional
- freshly ground black pepper
- 500g/17½oz cherry tomatoes
- 100g/3½oz baby English spinach leaves
To serve
- plain yoghurt
- pitta bread
- olive oil
- salt and freshly ground black pepper
- paprika
Shopping List
Chickpea stew with tomatoes and green chilli
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Dairy, eggs and chilled
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