Chickpeas simmered in a smoky harissa-tomato sauce with spinach, finished with lemon and yogurt. This tandoori version is finished with kashmiri chili powder and garam masala. Ready in about 35 minutes.
Prep 10 min Cook 25 min Serves 4 Easy
Ingredients
🌶️Kashmiri Chili Powder1 tsp
🌶️Garam Masala1/2 tsp
🥬Spinach2 cups
🧅Onion1, chopped
🍅Tomato3, chopped
🧄Garlic3 cloves
🫙Chickpeas2 cans, drained
🫙Olive Oil2 tbsp
🌶️Ground Cumin1 tsp
🌶️Harissa Paste2 tbsp
Optional extras
🧀Yogurtto serve
🍋Lemon1/2
🌿Fresh Parsley2 tbsp
Instructions
1
Soften onion in olive oil, then add garlic, cumin and harissa.
2
Add tomatoes and simmer 10 minutes.
3
Stir in chickpeas and simmer until the sauce thickens.
4
Wilt in the spinach, finish with lemon, and serve with yogurt and parsley.
5
Rub the main ingredient with yogurt, Kashmiri chili and garam masala and let it sit 15 minutes before cooking.
Chef's tip
Fry the harissa briefly in oil to deepen its flavour.
