4 tbsp vegetable oil
1½ tsp cumin seeds
2 bay leaves
2 small onions, finely chopped
5cm piece ginger, peeled and grated
3 garlic cloves, finely chopped
2 tsp each ground cumin, ground coriander and ground cloves
½ tsp chilli powder
¼ tsp ground turmeric
400g can tomatoes
2 x 400g cans chickpeas, drained and rinsed
4 tbsp strong breakfast tea
1 tsp salt
1 tsp caster or granulated sugar
200g spinach, washed and roughly chopped
1 small bunch of fresh coriander, roughly chopped
Put the vegetable oil in a large, heavy saucepan set over a medium-high heat. When hot, add the cumin seeds and fry until dark brown and fragrant, then turn the heat down to medium and add the bay leaves, onion, ginger and garlic and fry for 8 mins until the onions are soft and dark brown.
Add the ground cumin, coriander, cloves and cinnamon and cook for 2 mins,then add the chilli powder, turmeric, tomatoes, chickpeas, tea, salt and sugar. Simmer gently for 20-25 mins until thick and tangy.
Finish by stirring through the spinach and coriander just before serving.
321 kcals • fat 16g • saturates 1g • carbs 26g • sugars 7g • fibre 10g • protein 13g • salt 1.3g