Chickpea and Spinach Curry with Naan

Hearty chickpeas and wilted spinach in a spiced tomato gravy, served with warm naan bread.

SHOPPING LIST

• chickpeas2 tins
• spinach200g
• onion1
• garlic cloves3
• ginger15g
• tomato passata400ml
• garam masala2 tsp
• ground cumin1 tsp
• ground coriander1 tsp
• chilli powder1 tsp
• vegetable oil1 tbsp
• salt1 tsp
• naan bread4

METHOD

1. 1Drain and rinse the chickpeas and set aside.
2. 2Heat the oil in a large pan and fry the chopped onion for 5 minutes until soft.
3. 3Add the crushed garlic and grated ginger, and cook for 1 minute.
4. 4Stir in the spices and salt, and cook for 30 seconds.
5. 5Pour in the tomato passata and bring to a simmer.
6. 6Add the chickpeas and cook for 10 minutes.
7. 7Stir in the spinach and cook for 3 minutes until wilted.
8. 8Warm the naan breads according to the packet instructions and serve with the curry.

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