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Print this Recipe    Spicy Chickpeas

Spicy Chickpeas (Garbanzo Beans) & Spinach
Serves 4

1/2 medium onion
2 large fresh tomatoes, or 3 tbsp tinned tomatoes
1 x 400g (14oz) can chickpeas (garbanzo beans)
1 tsp sunflower oil, or other flavourless vegetable oil
1/2 tsp cumin seed
1/2 tsp asafoetida (optional)
6 tbsp (100g, 4oz) frozen spinach, defrosted
1/2 tsp salt
1 tsp mild chilli powder
1 tbsp dhana jheera (or mixed ground coriander and cumin)
1 tsp amchoor (dried, powdered mango) - optional
1 tsp sugar
1 tbsp tamarind sauce or lime juice
175ml (6fl oz) water

Peel and chop the onion. Peel the tomatoes if you wish, then chop
them finely. Drain the chickpeas and rinse them well.

Heat the oil in a pan and add the cumin and asafoetida (if using).
Stir, then add the onion. Cook, stirring, until the onion is browned
- if it begins to stick, add a small amount of water and unstick
it.

Add the spinach and tomato, and stir for 3 minutes.

Add the salt, chilli powder, dhana jheera, amchoor (if using),
sugar and tamarind sauce or lime juice. Stir in the chickpeas and
water, then cover and simmer gently for 10 minutes more.

When water is gone, and the thick green sauce sticks to the chickpeas,
the dish is ready.

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