Chana Masala with Spinach & Chickpeas - Recipe

This hearty recipe was submitted by Sue Haworth-Edwards and can be easily customised to suit your own tastes!

Ingredients

		Organic Chickpeas 1kg (Sussex Wholefoods) 1 can of chickpeas

		Organic Chopped Peeled Tomatoes 400g (Biona) 1 can of chopped tomatoes

		Organic Cumin Seeds 100g (Sussex Wholefoods) 1tsp cumin seeds

		Organic Ghee 300g (Pukka) 1 tsp ghee (Or oil)

		Hampshire Foods Coriander Powder 100g 1 tsp ground coriander

		Organic Cumin Powder 100g (Sussex Wholefoods) 1 tsp ground cumin

		Organic Turmeric Powder 100g (Sussex Wholefoods) 1 tsp turmeric

		Organic Garam Masala Powder 100g (Sussex Wholefoods) 1 tsp garam masala

Heat a large non-stick pan or wok and dry-fry the cumin seeds for 1 min, stirring often, while they pop. Remove and set aside.
Using the same pan, heat the oil, add the onion, garlic, ginger and chilli, and sauté over a medium heat for about 3 mins.
Reduce the heat, add all the spices, stir well and cook for a further 2 mins.
Add the tomatoes, stirring, and use the side of a spoon to break them up into smaller bite-sized chunks.
Add the chickpeas and 200ml water. Bring to the boil, then simmer for 10 mins before stirring in the lemon juice and spinach.
Let the spinach wilt, then remove the pan from the heat.

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