Chickpea and Spinach Curry

A hearty, vegetarian curry with chickpeas and wilted spinach in a spiced tomato gravy, perfect with flatbreads.

SHOPPING LIST

• chickpeas2 tins
• spinach200g
• onion1
• garlic cloves3
• ginger20g
• tomato passata400g
• ground cumin1 tbsp
• ground coriander1 tbsp
• turmeric1 tsp
• garam masala1 tsp
• vegetable oil2 tbsp
• vegetable stock cube1
• salt1 tsp

METHOD

1. 1Drain and rinse the chickpeas.
2. 2Heat oil in a large pan and fry the onion, garlic, and ginger for 5 minutes until soft.
3. 3Add the cumin, coriander, turmeric, and garam masala, and stir for 1 minute.
4. 4Pour in the tomato passata and crumble in the stock cube, then add the chickpeas.
5. 5Simmer for 15 minutes, stirring occasionally.
6. 6Add the spinach and cook for 3 minutes until wilted.
7. 7Season with salt and serve hot with naan or rice.

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