Chickpea Masala

Serves: 4

Ready in: Under 15 Mins

Cost Cutting Freezes Well Quick Make Vegan Friendly

Know your nutrients

Calories

240 -

Fat

60.7g -

Saturates

33.6g -

Sugars

5.9g -

Salt

0.67g -

Protein

12.5g -

Carbs

30.7g -

Fibre

9.4g -

Powered by Nutracheck

When it comes to the complex flavours of Indian cuisine, it can be very time consuming to measure, mix, grind and roast the myriad spices. Here, a ready-made sauce takes all of that hard work out of the way, making it ideal for when you crave Indian cuisine but don't have time to make everything from scratch. What's more, this dish only takes about ten minutes to make, even if you move at a glacial pace. Recipe extracted from 5-ingredient Vegan by Nava Atlas (£20, Sterling), available online and from all good bookshops.

Ingredients
Method

Ingredients:

2x tins chickpeas, drained and rinsed
1 large or two medium tomatoes, diced
1 jar or container Indian simmer sauce of your choice (about 350ml)
120-140g baby spinach, rinsed
fresh cilantro, chopped (roughly 15g)

method:

Combine the chickpeas, tomato, and Indian simmer sauce in a pan and bring to a simmer. Add the spinach, cover, and cook until it wilts down. Stir the spinach into the mixture.
Stir in the cilantro and serve.
This is nice with a simple carrot-raisin salad: Combine some grated carrots and raisins (no need for precise amounts) in a serving bowl. Add enough lemon juice to provide a little tang. Add a fresh flatbread, or feel free to add a hot, cooked grain if you’d like a heftier meal. Whole-grain couscous works well and fits with the minutes-to-the-table pace of the meal.

Print Recipe www.sterlingpublishing.com/