12 December 2012,22:48 by

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Serves :

Preparation Time :
20 minutes

Cooking Time :
15 minutes

Preparation Method :

  • Heat half of the oil in a heavy-based saucepan over a medium heat and add half of the cumin seeds. When the seeds begin to sizzle add the chickpeas. Stir-fry for a minute.
  • Add the ground spices and some salt. Stir for about half a minute and add half a cup of water. Cook for a minute or two and set aside.
  • Heat another saucepan with the remaining oil over a medium heat and add the chopped tomatoes. Fry for 2 minutes, remove with a slotted spoon then set aside.
  • Add the remaining cumin seeds to the saucepan. Add in the spinach, stir and break up the leaves until it forms a pulp. Cook for about 2-3 minutes.
  • Add the green chilli. Make sure that some liquid still remains.
  • Stir in the chickpeas and mix well. Cook for about 2-3 minutes. Remove the whole chilli, before serving.
  • Serve with Roti and Lemon Rice.


  • 500 grams baby spinach leaves, washed, drained, squeeze out all of the water
  • 50 ml Cooking oil
  • 150 grams tinned chickpeas
  • 3-5 vine tomatoes, finely chopped
  • 1 whole green chilli, pierced
  • Salt, to taste
  • 1 teaspoon cumin seeds

Ground Spices

  • ½ teaspoon chilli powder
  • ½ teaspoon ginger paste

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