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Discussion Starter #1 (Edited)
Serves 6

* 2 tablespoons vegetable oil
* 2 onions, chopped
* 2 teaspoons ground coriander
* 2 teaspoons ground cumin
* 1/2 teaspoon dried chili pepper flakes, crushed
* 1/2 teaspoon turmeric
* 400 g canned tomatoes
* 800 g tinned chickpeas, rinsed and drained
* 250 g spinach
* 1/2 lemon, juice of

1. Heat the oil and gently fry the onions for 10 minutes.
2. Add the spices, stir well and cook for a further 2 minutes.
3. Add tomatoes and chickpeas and simmer for 25 minutes.
4. Increase the heat and stir in the spinach and lemon juice.
5. When the spinach has wilted - serve over rice (we like brown basmati).

This is especially cheap if you freeze your own garden tomatoes for winter use. And also if you make your own chick peas from dried OR if you buy them in a gallon can and divide in can size amounts to freeze. Same with spinach. It can be frozen in 250 g amounts for this dish.

Jean
 
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