Description
A budget-friendly, super easy spinach stew that utilises staple ingredients in your pantry. A tasty addition to your weekly rotation.
Ingredients
- ¼ cup / 60ml rice bran oil, (or any other neutral cooking oil)
- 1 medium onion, diced
- 3 cloves of garlic, minced
- 2–3 tablespoons fresh ginger, minced
- ½ teaspoon ground chilli peppers, or to taste
- 1 teaspoon turmeric powder
- 2 tablespoons tomato paste
- 1 can / 400g / 14.10 ounces diced tomato
- 500g / 1.1 pounds frozen chopped spinach
- 1 can / 425g / 14.99 ounces chickpeas, drained and rinsed
- Salt, to taste
Instructions
- In a large pot on medium heat, add the oil, onion, garlic and ginger. Saute for around 8 minutes until the onions start to brown a little and it has released a nice aroma. Stirring occasionally.
- Add in the chilli and turmeric powders and stir in well, cooking for a further couple of minutes.
- Followed by tomato paste and cook for a minute or so, stirring and combining well.
- Now add in the diced tomatoes and simmer for a few minutes, with the lid slightly askew.
- Add in the spinach and put the lid back on. This will help for the spinach to nicely defrost and dissolve into the tomato sauce. Give it a stir after a few minutes. Letting it cook all together for around 5 minutes.
- Lastly, add in the drained chickpeas and season to taste, stir and let it simmer for 10-15 minutes.
- Serve with rice or any other suggestions that I’ve listed above.
- Diet: Vegan
