First published April 2022
This Chana Bhuna is naturally vegan and low fat as well as being very quick to make! It’s cheap to make and you should still be able to find all the ingredients on the shelves at this time of shortages.
Ingredients
400g can of chickpeas, drained
1 medium onion, chopped finely
1 garlic clove, chopped finely
1cm piece ginger, peeled and grated
Half a red pepper deseeded and finely chopped.
1 tbsp chilli powder
1 tsp ground coriander
1 tsp cumin
1 tsp turmeric
1 tsp paprika
400g can of plum tomato
Juice from half a lemon
220g baby spinach
1 tbsp oil
75g of rice
Method
- Start cooking rice
- Heat oil in large pan adding in onion, garlic, ginger and chilli and red pepper for 3 minutes. Add all the spices and cook for a further 2 mins.
- Stir in the tomatoes
- Add the chickpeas and 200ml of water. Bring to the boil and simmer for 10 mins.
- Stir in lemon juice and spinach.
- Serve rice first and then the curry.
- Enjoy!
