35 minutes
Cozy up with this comforting Spiced Chickpea and Spinach Stew, infused with the flavors of fresh tomatoes and aromatic spices. Perfectly paired with fluffy naan or steamed rice, this dish is a hug in a bowl for any evening indoors.
tablespoons
Red Onion, sliced
each
Garlic Clove, chopped
each
Ginger, shredded
pieces
Mild Red Chillies, thinly sliced
each
teaspoons
teaspoons
teaspoons
Tomatoes, chopped
each
teaspoons
Chickpeas, rinsed and drained
0 oz
Baby Spinach Leaves
0 oz
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.
Use ripe, fresh tomatoes for the essence, and opt for organic chickpeas and fresh spinach. The difference in taste is noticeable.
Toast your spices briefly in a dry pan before using them to significantly enhance their flavors.
Let spices 'bloom' in the oil with your aromatics for a minute or two to release their flavors into the fat.
Properly reduce your tomato essence to concentrate the flavors, and consider making it a day ahead.
Rinse canned chickpeas thoroughly, and if using dried chickpeas, soak them overnight and cook until just tender before adding to the stew.
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