This is my self care. I cook a variation of this dish weekly, it’s soothing for me as well as highly nutritious.
The main element in cooking this dish is plenty of roughly chopped garlic and ginger which is added in two stages, first at the beginning with the softening onions and the gentle spices (Turmeric and Garam Masala) and then again at the end to give a punchy flavour boost.
It’s also filled with (in this case) Spinach, but any dark leafy greens go in. To ensure my hormones stay balanced this is what I need and so I make a big batch and keep the rest in the fridge for the week. I also swear this also means I avoid the coughs and colds!
You can’t go wrong with this recipe and you can add in whatever you like such as prawns or paneer.
If you find following the video tricky here are the ingredients:
Spices used per 400g of chickpeas (1 can):
1/2 chilli flakes, 1tsp Turmeric, 1tsp Garam Massala
Veg - Frozen spinach - 5 balls and handful of frozen green beans
1 red onion
2 big garlic cloves and 3cm ish piece of ginger
Veg stock - I use Bouillon powder
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