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Chick peas with Spicey Tomatoes

Submitted by sam from worthing 11 June 2009



6 tbsp oil,2 tsp cumin seeds,3 large onions finely chopped,1 tsp garlic crushed,1 tsp fresh grated ginger,2 small green chillies deseeds and sliced thinly,1 1/2 tsp mango powder (amchoor powder),1 1/2 tsp garam masala,3/4 tsp asafoetida (anti-bottom burp powder),1/2 tsp ground turmeric,upto 1 tsp chilli powder (to taste),800g tinned chickpeas rinsed and drained,1 lin chopped tom;s,6 tbsp water,300g fresh spinach rinsed,1/2 tsp salt


heat the oil in a large pan, add the cumin seeds and stir until they sing, add the onions, garlic and ginger and chillies and stir fry fry for 5 mins until the onions are golden.

add the mango powder, garam amsala, asafoetida, turmeric and chilli powder, add the tom;s and stir, cook until the sauce darkens slightly.

add the chickpeas and water and bring to the boil then reduce the heat and mash some of the mixture, so you have some whole chickpeas in the pan.

addd the spinach with the 6 tbspn of water stir until it has wilted, add the salt, stir and serve.

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Please note: this recipe has been submitted by a user of this website and is not one of Delia's. We cannot, therefore, take any responsibility if the recipe contains errors, does not work or is not as you expect it to be, although, as our users are keen cooks, we are confident it will be a great dish. Delia tests each of her recipes three times, which is why you can always be sure of success.



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