![Chickpea stew with tomatoes & spinach](https://img.gluten.ai/recipe-images/73986e35a795514c332f02a54b01e3c976e7811fe1902a809282214bfd786872.jpg)
lunch•supper•side•dinner•side dish•main dish
Chickpea stew with tomatoes & spinach
For Hyperparathyroidism
Calcium Restricted
145 kcal
6 gfat
17 gcarbs
7 gprotein
Ingredients
- 1 tbsp vegetable oil
- 1 red onion, sliced
- 2 garlic cloves, chopped
- ½ finger length piece fresh root ginger, shredded
- 2 mild red chillies, thinly sliced
- ½ tsp turmeric
- ¾ tsp garam masala
- 1 tsp ground cumin
- 4 tomatoes, chopped
- 2 tsp tomato purée
- 400g can chickpea, rinsed and drained
- 200g baby spinach leaves
- rice or naan bread, to serve
Preparation
- 1
Step 1
Heat the oil in a wok and fry the onion over a low heat until softened. Stir in the garlic, ginger and chillies and cook for a further 5 mins until the onions are golden and the garlic slightly toasted. - 2
Step 2
Add the turmeric, garam masala and cumin, stirring over a low heat for a few secs. Tip in the chopped tomatoes and add the tomato purée, then simmer for 5 mins. - 3
Step 3
Add the chickpeas to the pan with 300ml water (fill the can three-quarters full). Simmer for 10 mins before stirring in the spinach to wilt. Season and serve with rice or naan. Bon appetit!
Hungry for more ?
![Banner](/recipes/_next/image?url=%2Frecipes%2F_next%2Fstatic%2Fmedia%2Fbottom-banner-get-app-background.04403bc8.png&w=3840&q=80)
![Gluten App Preview](/recipes/_next/image?url=%2Frecipes%2F_next%2Fstatic%2Fmedia%2Fbottom-banner-meal-plan-app.a4ef125b.png&w=828&q=100)
![Gluten Logotype](/recipes/_next/image?url=%2Frecipes%2F_next%2Fstatic%2Fmedia%2Fgluten.ed274c3b.png&w=128&q=75)
![Gluten app logo](/recipes/_next/image?url=%2Frecipes%2F_next%2Fstatic%2Fmedia%2Flogo-small-white.08b16e6f.png&w=128&q=75)