Chickpeas with Tomatoes and Spinach Recipe
Chickpeas with Tomatoes and Spinach Recipes
3 aubergines, cut into 1 inch pieces
4 tbsp olive oil
1 onion, chopped
4 garlic cloves, crushed
1/2 inch piece of fresh root ginger,
1 red chili, deseeded and chopped
2 tsp ground cumin
2 tsp ground coriander
13 oz cans chickpeas, drained and rinsed
13 oz cans chopped tomatoes
4 fl oz water
1 lb small spinach leaves
salt and pepper
- Put the aubergines into a
colander, sprinkle with salt and drain for 60 minutes, then rinse
them well and dry thoroughly.
- Heat the oil in a large frying
pan, add the aubergines in batches and cook till browned on the
outside and tender inside, drain.
- Add a little oil to the pan, when
it is hot, add the onion and fry until soft and golden.
- Adding garlic, ginger, chili when
it is almost done.
- Stir in the cumin and coriander
for 30 seconds then return the tomatoes and their juice and the
- Simmer for 15 minutes.
- Add spinach, add more water if
necessary, boil, cook for 1-2 minutes until the spinach wilts.
- Season to taste and ready to
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