PANEER, CHICKPEA & SPINACH TOMATO PAN

 

A simple, gently spiced dish with golden paneer, chickpeas and spinach, cooked in Just Ghee Organic Ghee.

Serves 2 | About 25 minutes

INGREDIENTS:

• 2 teaspoons Just Ghee Organic Ghee
• 150g paneer, cubed
• 1 × 400g tin chickpeas, drained and rinsed
• 200g chopped tinned tomatoes
• 100g spinach
• ½ teaspoon ground cumin
• ¼ teaspoon turmeric
• 3 tablespoons water
• A squeeze of lemon
• Salt and black pepper, to taste

METHOD:

1. Melt the ghee in a non-stick frying pan over medium heat. Add the paneer and cook for 3–4 minutes, turning gently until lightly golden.

2. Add the cumin and turmeric. Stir briefly, then immediately add the tomatoes, chickpeas and water.

3. Cover and simmer gently for 8–10 minutes, stirring occasionally. Add a splash of water if needed.

4. Stir in the spinach and cook for 2 minutes until wilted.

5. Finish with lemon juice, salt and black pepper.

Serve with basmati rice.

Chickpeas and spinach add fibre, while paneer and chickpeas provide protein.