Get warm with this full dish soup, perfect for a cold winter day! Preparation: Step 1: Cut the bread into pieces, and cook it ...

Place in a food processor and chop the spinach to a coarse purée. Heat half the olive oil in a large pan and cook the onion, chickpeas, garlic, chilli and spices for five minutes over a medium heat.

4. Saute the chickpeas for a while. 5. When it becomes nice and moist, add the the reserved chickpea water. 6. Then add the spinach leaves to this and let it cook for about two minutes. 7. Spinach ...

Add the spices, fry for 30 seconds, then add the tomato purée and tip in the chickpeas. Fry for a further ... Remove from the heat, stir in the spinach and yoghurt and season to taste.

When the onions are almost light brown, add the spinach stalks and cook until soft for about 5 minutes. Add the cumin powder, mixed masala and salt. Stir and immediately add the chickpeas.

As such, all you really need to do is pour the warm chickpeas over rice to enjoy ... Wilting a bit of spinach into the chana masala adds bulk and color, creating a filling perfect for spooning ...

Heat the oil in a large pan over medium heat. Add the chili powder, cumin and tandoori spice blend and sauté until fragrant, ...

We ate the classic Sevillian tapas of chickpeas and spinach at the legendary Rinconcillo tapas bar in Seville, which happened to be in the neighbourhood we stayed in. I have given it a Kiwi twist ...

Sautéed veggies with oats, high fiber, low-calorie dinner option. Spicy oats with vegetables and herbs, perfect for a light ...

Take a handful of kale. Remove stalks, wash and remove excess water. Pick into small pieces and massage in a tablespoon of rapeseed oil, a twist of sea salt and a pinch of chilli flakes. Place on a ...