- Serves: 3
- Cook Time: 15 minutes
- Prep Time: 10 minutes
- Effort: easy
- 200 g baby spinach
- 3 tbsp vegetable oil
- 1 tsp ghee or melted butter
- 1 bay leaf
- ½ cinnamon sticks
- 4 cloves
- 10 black peppercorns
- 1 heaped tsp cumin seeds
- 1 medium onion, sliced
- 1-3 green chillies, according to taste, pricked with a fork
- 1 heaped tsp finely chopped ginger
- 2 cloves garlic, finely chopped
- 1 tsp ground coriander
- ½ tsp garam masala
- ½ tbsp ground cumin
- 200 g canned chickpeas, (drained weight)
- 300 g cooked basmati rice
- 1-2 tsp lemon juice
- raita, to serve (optional)
1. Tip the spinach into a large saucepan with 3 tablespoons of water. Cover and cook over a medium-high heat for 1-2 minutes or until wilted. Drain through a sieve, squeeze out any excess water, then tip into a food processor and blend to a smooth purée.
2. Heat the oil and ghee in a large saucepan over a medium heat and add the bay leaf, cinnamon stick, cloves, black peppercorns and cumin seeds and fry for 20-30 seconds or until the cumin is aromatic.
3. Stir in the onion and chillies and fry for 3-4 minutes, or until turning golden brown at the edges, then stir in the ginger and garlic and cook for a further minute.
4. Add the ground coriander, garam masala and ground cumin and season with a pinch of salt. Stir in a splash of water and cook for 1 minute.
5. Add the chickpeas and spinach, stir well to incorporate then cook for 1-2 minutes, until any excess moisture has evaporated. Stir in the rice and heat through.
6. Add the lemon juice, taste and adjust the seasoning if necessary. Serve with raita, if using.
Rate This Recipe