Heat a large, deep frying pan over
medium to high heat. Add the oil,
onion, garlic, ginger, chillies and salt
and cook for 5 minutes or until the
onions are soft, stir regularly.
Add the
chickpeas, water, cumin, turmeric and
pepper and cook for 5 minutes or until
the water evaporates.
Add the tomatoes
and cook for another 2 minutes
until soft.
Remove from heat and stir
in the spinach. Top with yoghurt.
Chickpea stew with tomatoes and chilli
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