Free on Green
Ingredients
2 onions
2 garlic cloves
1in/2 ½ piece fresh root ginger
1-2 chillies
1lb Fresh Spinach Leaves
Fry Light
1 tsp tumeric, garma masala,
coriander seeds, ground coriander and cumin seeds
400g can chopped tomatoes
400g can chickpeas
Salt and freshly ground black pepper
2 tbsp freshly chopped coriander or
mint
Method
Peel and thinly slice the onions,
peel and crush the garlic, peel and grate the root ginger, deseed and chop the
chillies and trim and wash the spinach.
Spray a pan with Fry Light and place
over a medium heat. Add the onions, garlic and ginger and cook for about
5 minutes until softened and golden. Add the spices and chillies and cook
for 3 minutes. Stir in the tomatoes and spinach and reduce the heat to a
bare simmer.
Simmer gently for 5 minutes and then add
the chickpeas. Continue simmering for 5-10 minutes, until the spinach has
wilted and the tomato liquid has reduced.
Season to taste with salt and pepper,
stir in the chapped coriander or mint and serve.
Serves 4
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