• 0:10 Prep
• 0:20 Cook
• 4 Servings
• Easy
INGREDIENTS
• 2 tablespoon vegetable oil
• 1 teaspoon yellow mustard seeds
• 1 brown onion, thinly sliced
• 3 garlic cloves, finely chopped
• 1 tablespoon grated fresh ginger
• 1 tablespoon garam masala
• 1/2 teaspoon turmeric
• 1/4 teaspoon chilli powder (see tips)
• 16 oz can diced tomatoes
• 2 x 16 oz cans chickpeas, rinsed, drained
• ½ cup baby spinach, plus extra, to serve
• Natural yoghurt, to serve
• Lemon wedges, to serve
DIRECTIONS
• Step 1 Heat the oil in a large saucepan over medium heat. Cook the mustard seeds and onion, stirring, for 4 minutes or until the onion is golden and soft. Add the garlic and ginger and cook, stirring, for 1 minute or until aromatic. Add the garam masala, turmeric and chilli powder and cook, stirring, for another minute. Stir through the tomato and 125ml (1/2 cup) water. Cover, reduce the heat to low and simmer for 10 minutes.
Step 2 Uncover and stir through the chickpeas and spinach. Once the spinach has wilted, remove from the heat. Season with salt. Divide among serving bowls. Top with a dollop of yoghurt and a few extra spinach leaves. Serve with lemon wedges.