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 green chilli
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