Chick Peas With Spiced Tomatoes
Ingredients:
6 tbsp vegetable or groundnut oil
2 tsp cumin seeds
3 large onions, finely chopped
2 tsp garlic and ginger paste
2 small fresh green chilies, deseeded and thinly sliced
1 1/2 tsp amchoor (dried mango powder)
1 1/2 tsp garam masala
3/4 tsp ground asafoetida
1/2 tsp ground turmeric
1 tsp chilly powder
3 large, firm tomatoes, about 450 g/1 lb. grated
800 g/1 lb 12 oz canned chickpeas, rinsed and drained
6 tbsp water
300 g/101/2 oz fresh spinach leaves, rinsed
1/2 tsp salt, or to taste
Method:
1. Heat the oil in a wok or large frying pan over a medium-high heat. Add the cumin seeds and stir around for 30 seconds, or until they brown and crackle, watching carefully because they can burn quickly.
2. Immediately stir in the onions, garlic and ginger paste and chilies and fry, stirring frequently, for 5-8 minutes, until the onions are golden.
3. Stir in the amchoor, garam masala, asafoetida, turmeric and chili powder. Add the tomatoes to the pan, stir them around and continue frying, stirring frequently, until the sauce blends together and starts to brown slightly.
4. Stir in the chickpeas and water and bring to the boil. Reduce the heat to very low and use a wooden spoon or a potato masher to mash about a quarter of the chickpeas, leaving the remainder whole.
5. Add the spinach to the pan with just the water clinging to the leaves and stir around until it wilts and is cooked. Stir in the salt, then taste and adjust the seasoning, adding more salt if necessary.
6 tbsp vegetable or groundnut oil
2 tsp cumin seeds
3 large onions, finely chopped
2 tsp garlic and ginger paste
2 small fresh green chilies, deseeded and thinly sliced
1 1/2 tsp amchoor (dried mango powder)
1 1/2 tsp garam masala
3/4 tsp ground asafoetida
1/2 tsp ground turmeric
1 tsp chilly powder
3 large, firm tomatoes, about 450 g/1 lb. grated
800 g/1 lb 12 oz canned chickpeas, rinsed and drained
6 tbsp water
300 g/101/2 oz fresh spinach leaves, rinsed
1/2 tsp salt, or to taste
Method:
1. Heat the oil in a wok or large frying pan over a medium-high heat. Add the cumin seeds and stir around for 30 seconds, or until they brown and crackle, watching carefully because they can burn quickly.
2. Immediately stir in the onions, garlic and ginger paste and chilies and fry, stirring frequently, for 5-8 minutes, until the onions are golden.
3. Stir in the amchoor, garam masala, asafoetida, turmeric and chili powder. Add the tomatoes to the pan, stir them around and continue frying, stirring frequently, until the sauce blends together and starts to brown slightly.
4. Stir in the chickpeas and water and bring to the boil. Reduce the heat to very low and use a wooden spoon or a potato masher to mash about a quarter of the chickpeas, leaving the remainder whole.
5. Add the spinach to the pan with just the water clinging to the leaves and stir around until it wilts and is cooked. Stir in the salt, then taste and adjust the seasoning, adding more salt if necessary.