1. Heat the oil and sauté the onion and garlic until soft. 2. Add spices and sauté one minute, to release flavours. 3. Add tomato paste, pureed tomatoes and 1 cup of water. Stir well. 4. Add the chickpeas and pumpkin and bring to the boil. 5. Reduce the heat and simmer for around 15 minutes, or until the pumpkin is tender. 6. Add the coriander and baby spinach leaves and simmer for a few minutes until leaves just start to wilt. 7. Serve with basmati rice, pappadums, and yoghurt or raita. ---------------------------------------------------------------------------
Nutrition
Ingredients
