Total Time
20mins
Prep 5 mins
Cook 15 mins

This is a Bill Granger recipe from bill's food.

Ingredients Nutrition

Directions

  1. Heat a large deep frying pan over a medium to high heat.
  2. Add the oil, onion, garlic, ginger, chilli and salt.
  3. Cook, stirring, for 5 minutes, or until the onions are soft.
  4. Add the chickpeas, water, cumin, turmeric and pepper and cook for 5 minutes, or until the water evaporates.
  5. Add the tomatoes and cook for another 2 minutes to soften.
  6. Remove from the heat, stir through lemon juice and taste for seasoning.
  7. Stir through spinach and set aside while spinach wilts slightly, then serve.
Most Helpful

4 5

I was craving chick peas and brown rice last night. So I made this for my vegetarian daughter and I. It smelled wonderful cooking and was pretty to look at, we both loved it! I served it with brown and wild rice and it was amazing! My husband the meat eater likes it too!! thank you for posting this recipe I will make it again!!!

4 5

This was very hearty. I loved the combination of colors and flavors. I subbed a can of mild green chiles for the two fresh that were called for as well as mustard powder for the turmeric. I also halved the amount of cumin. I served it over brown rice to round out the meal. Next time I'll think I'll take Sarah_Jayne's advice and add a cup of chicken broth. Thank you for posting! Reviewed for ZWT4.

5 5

Fabulous stew and so colourful. A group of exchange students inhaled it. I didn't have enough chickpeas, so very successfully subbed half with cannellini beans. Thanks, Amanda, for yet another dish that speaks to my tastebuds. Yummo!