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Ingredients
Method
- Veg oil for frying
- 1 chopped onion
- 3 crushed garlic cloves
- 2.5cm piece of ginger, grated
- 1 tsp each ground coriander and turmeric
- 2 tsp ground cumin
- ½ tsp fenugreek
- 400g tin of chickpeas, drained
- 300ml veg stock
- 2 tbsp almond butter
- 200g chopped spinach leaves
- Cooked basmati rice, to serve
- Heat a dash of oil in a pan and fry the onions for 5 mins to soften. Pour in 50ml water and cook for 5-7 more minutes, then add the ginger and garlic. Cook for a minute or two more, then mix the coriander, turmeric, cumin, fenugreek and some pepper with 2 tbsp of water, and tip into the pan. Cook for 5 mins more.
- Add the chickpeas to the pan and stir to combine. Stir in the stock and almond butter, add the spinach, and cook for 4 mins to wilt. Stir a bit more to combine, then serve over freshly cooked basmati rice.
20 mins
2 serving
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