Spiced Chickpea & Spinach Stew with Roti
Spiced chickpea and spinach stew simmered with sautéed onion, ginger and garlic, tomatoes, cumin and garam masala, served with roti.
- 400 g tinned chickpeas
- 150 g fresh spinach
- 1 whole onion
- 200 g tomato
- 15 g ginger
- 3 whole garlic clove
- 5 g cumin seeds
- 3 g turmeric powder
- 4 g garam masala
- 100 ml coconut milk
- 40 ml vegetable oil
- 4 whole roti bread
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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
Dice onion finely. Grate ginger and mince garlic. Dice tomatoes.
- Step 2
Heat 40ml oil in a large pot over medium-high heat. Add cumin seeds and let them crackle for 30 seconds.
- Step 3
Add diced onion and sauté for 5 minutes until softened and golden.
- Step 4
Add ginger and garlic, cook for 1 minute until fragrant.
- Step 5
Stir in turmeric and garam masala, cook for 30 seconds.
- Step 6
Add diced tomatoes and cook for 5 minutes, stirring occasionally, until tomatoes break down.
- Step 7
Drain and rinse chickpeas. Add to the pot along with 100ml coconut milk. Simmer for 8 minutes.
- Step 8
Add fresh spinach and stir until wilted (2-3 minutes). Season to taste.
- Step 9
Warm roti bread and serve alongside the stew.
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