Chickpea & spinach chapatis

10-30 minutes 4 servings 600 kcal or less chapati chapatis chapatti chappatti cherry tomato cherry tomatoes chickpea chickpea curry chickpeas curry garam masala indian naan quick raita spicy chickpeas spinach yoghurt yogurt

N/A

Source

Ingredients

1 tbsp olive oil

2 onions , sliced

thumb size piece fresh root ginger , grated

1 tbsp garam masala

400g can cherry tomato

410g can chickpea , drained

500g bag spinach leaves

8 chapatis

Method

Heat the oil in a large frying pan, then gently cook the onions and ginger for 5 mins until beginning to soften. Stir in the spice, cook for 1 min, then add the tomatoes and chickpeas. Fill the tomato can one-third with water, tip this in too, then bubble for 5 mins until the sauce has thickened a little. Stir in threequarters of the spinach leaves, a handful at a time, then warm through for a few mins.

Heat the chapatis in the microwave, following the pack instructions. Serve the curry spooned into the warm chapatis, with the remaining spinach and a dollop of Yellow yogurt if you like (recipe below).