Summary

Ingredients

• 250 g spinach leaves, fresh or frozen
• 1 can chickpeas
• 2 tomato (s), diced
• 1 aubergine (s), diced
• 1 small onion (s), finely chopped
• 1 tablespoon cumin
• 1 tablespoon mustard seeds
• 1 teaspoon turmeric
• 1 teaspoon coriander, ground
• 1 teaspoon spice mix (Garam Masala)
• 1 teaspoon salt
• some oil for frying
• possibly coriander greens for garnish
• water

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Instructions

1. Heat the oil in a large saucepan, briefly toast the caraway and mustard seeds in it, then add the diced tomatoes, the onions and the chickpeas, add a little liquid if necessary.
2. Let simmer for a few minutes, then add the spinach and aubergine. Stir in the remaining spices and simmer over low heat for about 20 minutes. Pour in a little more liquid if necessary.
3. Finally, season again to taste and sprinkle with fresh, chopped coriander if necessary. Serve with couscous or rice.