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CHOLE CHAAT

May 21, 2011

Unfortunately I don’t know how to pronounce it.  This dish is both economical and tasty.

1 tbspn olive oil

1 large onion (thinly sliced and chopped)

2 tspns finely grated ginger

1/2 teaspn crushed chillis (more if you like it hot)

1 tspn garam masala

2 x 420 cans chickpeas (rinsed and drained)

400 g can of chopped tomatoes

1/2 cup water

2 cups of baby spinach leaves (chopped)

1 tspn white sugar

salt and pepper to taste

METHOD

1.  Heat oil in a large frypan and cook onions on moderate heat until soft and golden.  Add spices and herbs.  Cook stirring all the while for one minute until the herbs and spices give off an aroma.

2.  Add the chickpeas and stir through.  Add tomato and water and stir.  Bring to a simmer (a few bubbles on the top) and cook until the liquid reduces.

3.  Stir through the spinach and sugar until the spinach has wilted. If too dry add a small amount of water until consistency is right.

This recipe adapted from that excellent publication Australian Good Taste which has many fantastic competitions as well as easy, practical recipes.

Serves 4

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