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Spinach, Red Pepper, and Chickpea – Indian Style

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Ingredients

  • 1 red bell pepper cut into thin strips
  • 1 lb. spinach leaves
  • 1 large shallot
  • 1 can approx. 12 oz. chickpeas, drained
  • 2 tbsp tomato puree
  • 1 tbsp sunflower oil
  • 1 tsp ginger root finely grated
  • 2 crushed garlic cloves
  • 1 tsp chili powder
  • 1 tsp ground cumin
  • 1 cup water
  • Salt

Instructions

  • Add the ginger and garlic to a heated (medium heat), oiled skillet and stir-fry for half a minute
  • Add the shallot and bell pepper and stir-fry for 5-6 minutes until slightly softened
  • Stir in the chili powder, cumin, and tomato puree. Stir-fry for 2-3 minutes, then pour in the water and bring to a boil
  • Add the spinach and chickpeas and cook for 5-6 minutes, or until the spinach has just wilted
  • Season with salt to taste

Notes

Serves 4