Green tikka chickpea stew

Name: Green tikka chickpea stew
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 1 tbsp olive oil; 2 onions, thinly sliced; 25 g pack coriander; 3 tbsp Cooks’ Ingredients Green Tikka Masala Paste; 570 g jar Bold Bean Co Queen Chickpeas; 235 g pack ready washed baby spinach, roughly chopped; 150 g Essential Greek Style Yogurt; 1 unwaxed lemon, zest and juice of ½, plus wedges; 1 tsp sumac

Refuel after a long day with a bowl of vibrant spicy chickpeas, ready in 30 minutes.

5 out of 5 stars(1) Rate this recipe

VegetarianHealthyLow in saturated fat2 of your 5 a day

Serves4
CourseMain meal
Prepare10 mins
Cook20 mins
Total time30 mins

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1 tbsp olive oil
2 onions, thinly sliced
25g pack coriander
3 tbsp Cooks’ Ingredients Green Tikka Masala Paste
570g jar Bold Bean Co Queen Chickpeas
235g pack ready washed baby spinach, roughly chopped
150g Essential Greek Style Yogurt
1 unwaxed lemon, zest and juice of ½, plus wedges
1 tsp sumac

Warm the oil in a large frying pan, add the onions and fry for 10 minutes until soft and sweet. Meanwhile, finely chop the coriander stalks and leaves, then add the stalks and the tikka paste and fry for 1 minute more.
Stir in the contents of the chickpea jar and 100ml water. Bring to the boil, then lower the heat and simmer for 3 minutes.
Add the spinach, put a lid on and allow to wilt, then stir into the stew. Remove the lid and simmer for 3-5 minutes more, until the stew is reduced and saucy. Meanwhile, mix the yogurt with the lemon zest and juice and half the sumac, then season.
Stir most of the coriander leaves into the stew, then divide between bowls. Top with a generous swirl of the yogurt mix, scatter over the remaining coriander and sumac, then serve with lemon wedges for squeezing. Delicious with a drizzle of extra virgin olive oil and pittas to scoop everything up, if liked.