Ingredients Thumb-sized piece of ginger, grated 1 red chilli, finely chopped Fresh spinach leaves, washed and roughly chopped 1 400g tin chickpeas, drained and rinsed 1 tin chopped tomatoes 200g Basmati rice, rinsed 4-5 times in cold water 1 large onion, chopped 1 garlic clove, finely chopped 1 tsp cumin seeds 1 tsp salt ½ tsp chilli 1 tsp garam masala ½ tsp turmeric
Method – Add 2-3 tbsp sunflower oil to a large hot pan.
– Add cumin seeds and onion and cook for 8-10 minutes until golden brown.
– Add the ginger, garlic and chilli and cook gently until starting to colour.
– Add the tomatoes, stir through and cook on low heat for another 10 minutes.
– Add salt, chilli powder, garam masala and turmeric and mix through.
– Stir in the chickpeas and cook for 5 minutes.
– Add the spinach leaves, cover and cook gently for a couple of minutes until it wilts down.
– Add the rice and stir in.
– Add 500ml boiling water and mix.
– Cover and cook on low heat for 15 minutes exactly.
– Turn off the heat and leave to sit for another 10 minutes.
