Indian Spiced Chickpea and Spinach Stew with Coconut & Tomato
Chickpeas and spinach simmered with sautéed onion, garlic, ginger, cumin, coriander, turmeric, garam masala, coconut milk and tomatoes.
- 400 g chickpeas
- 150 g baby spinach
- 400 g chopped tomatoes
- 1 medium onion
- 2 cloves garlic
- 1 thumb-sized piece ginger
- 200 ml coconut milk
- 2 tbsp vegetable oil
- 1 tsp ground cumin
- 1 tsp ground coriander
- ½ tsp turmeric powder
- ½ tsp garam masala
- 15 g fresh coriander
- 100 g basmati rice
- salt
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Mello puts these ingredients on one shopping list with the rest of your week, and anything two recipes share is added together. The list then goes to Sainsbury's in the UK or Careem Quik in the UAE.
Add to a shopping listHow the shopping list works →- Step 1
Cook the basmati rice according to packet instructions.
- Step 2
Drain and rinse the chickpeas. Roughly chop the baby spinach.
- Step 3
Finely chop the onion. Mince the garlic and grate the ginger.
- Step 4
Heat the vegetable oil in a large saucepan or pot over medium heat. Add the chopped onion and cook for 5-7 minutes until softened and lightly golden.
- Step 5
Add the minced garlic and grated ginger. Cook for 1 minute until fragrant.
- Step 6
Stir in the ground cumin, ground coriander, turmeric, and garam masala. Cook for another minute, stirring constantly.
- Step 7
Add the chopped tomatoes, drained chickpeas, and coconut milk. Stir well to combine.
- Step 8
Bring the stew to a simmer, then reduce the heat, cover, and cook for 15 minutes, allowing the flavours to meld.
- Step 9
Stir in the chopped baby spinach and cook for 2-3 minutes until wilted.
- Step 10
Season with salt to taste. Stir in most of the fresh coriander.
- Step 11
Serve the chickpea and spinach stew hot with the cooked basmati rice. Garnish with the remaining fresh coriander.
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