Spiced Chickpea and Spinach Stew with Tomato Essence

1. Sauté Aromatics

In a wok or large pan, heat 1 tablespoon of vegetable oil over a low flame. Add the sliced onion and cook until it begins to soften. Mix in the chopped garlic, shredded ginger, and sliced chillies, cooking for an additional 5 minutes until the onions are golden and the garlic is slightly toasted.

2. Bloom Spices

Stir in the turmeric, garam masala, and cumin. Let them sizzle over the low heat for a few seconds to release their aromatic oils, which will form the flavor base of your stew.

3. Tomato Simmer

Introduce the chopped tomatoes and tomato purée into the spice mixture. Allow this to simmer gently for 5 minutes, letting the tomatoes break down and meld with the spices.

4. Chickpea Integration

Add the rinsed and drained chickpeas to the pan along with 300ml of water. Bring to a simmer and maintain for 10 minutes, allowing the flavors to infuse into the chickpeas.

5. Spinach Wilt

Lastly, fold in the baby spinach leaves and cook just until they wilt into the stew. This adds a fresh, vibrant green touch and a nutritional boost. Season the stew with salt and pepper to taste.