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Издатель Mar 27, 2023

Chickpea & Spinach Quick Pulao
Recipe @FoodwithChetna

Ingredients
Thumb-sized piece of ginger, grated
1 red chilli, finely chopped
Fresh spinach leaves, washed and roughly chopped
1 400g tin chickpeas, drained and rinsed
1 tin chopped tomatoes
200g Basmati rice, rinsed 4-5 times in cold water
1 large onion, chopped
1 garlic clove, finely chopped
1 tsp cumin seeds
1 tsp salt
½ tsp chilli
1 tsp garam masala
½ tsp turmeric

Method
– Add 2-3 tbsp sunflower oil to a large hot pan.

– Add cumin seeds and onion and cook for 8-10 minutes until golden brown.

– Add the ginger, garlic and chilli and cook gently until starting to colour.

– Add the tomatoes, stir through and cook on low heat for another 10 minutes.

– Add salt, chilli powder, garam masala and turmeric and mix through.

– Stir in the chickpeas and cook for 5 minutes.

– Add the spinach leaves, cover and cook gently for a couple of minutes until it wilts down.

– Add the rice and stir in.

– Add 500ml boiling water and mix.

– Cover and cook on low heat for 15 minutes exactly.

– Turn off the heat and leave to sit for another 10 minutes.

– Use a fork to gently mix the rice through.

Serve with natural yoghurt or as it is.