1 tin chickpeas (washed)Dry fry the garam masala, ground cumin and coriander in frying pan over medium heat for 1 minute.
2 tsp garam masala
2tsp ground cumin
2 tsp ground coriander
oil
1 onion, chopped
2 cloves garlic, crushed
1 tsp ground turmeric
1 tbs grated fresh ginger (or finely chopped)
1 can diced tomatoes
3/4 cup vegetable stock
2 cups chooped spinach
2 tbs chopped coriander leaves
Heat the oil in large saucepan, add the fried spices, onion, garlic, turmeric and ginger, cook over medium heat stirring for 5-6 minutes or until the onion is soft.
Add the chickpeas and tomatoes. Reduce the heat and simmer for 10 minutes.
Take about half the mixture and put into a large bowl and mash slightly, return to pan, add spinach and coriander and cook until wilted.
