Chickpea and Spinach Curry

Ingredients

• 2 tbsp vegetable oil
• 1 large onion, finely chopped
• 3 cloves garlic, crushed
• 1 tbsp finely grated fresh ginger
• 2 tsp ground cumin
• 2 tsp ground coriander
• 1 tsp turmeric
• 1/2 tsp chilli powder
• 400g tin chopped tomatoes
• 2 x 400g tins chickpeas, drained and rinsed
• 200ml vegetable stock
• 200g baby spinach
• 1 tsp garam masala
• Basmati rice or naan bread, to serve
• Salt to taste

Method

1. Heat the oil in a large pan over a medium heat. Fry the onion for 5 minutes until softened.

2. Add the garlic, ginger and all the ground spices and stir for 1 minute.

3. Tip in the tomatoes, chickpeas and stock. Bring to the boil and simmer for 10 minutes until the sauce thickens.

4. Stir in the spinach until wilted, then the garam masala. Season with salt.

5. Serve with rice or naan bread.