Chickpeas with tomatoes & spinach

200 kcal or less 30-60 minutes 4 servings baby spinach chick peas chickpea chickpea curry chickpeas counts as 2 of 5-a-day dinner garam masala ground cumin healthy indian low fat low-fat mains make ahead naan bread red chilli red chillies red onion red onions root ginger supper tomato tomato purée tomatoes turmeric vegan vegetable curry vegetarian vegetarian curry

N/A

Source

Ingredients

1 tbsp vegetable oil

1 red onion, sliced

2 garlic cloves, chopped

½ finger length piece fresh root ginger, shredded

2 mild red chillies, thinly sliced

½ tsp turmeric

¾ tsp garam masala

1 tsp ground cumin

4 tomatoes, chopped

2 tsp tomato purée

400g can chickpea, rinsed and drained

200g baby spinach leaves

rice or naan bread, to serve

Method

Heat the oil in a wok and fry the onion over a low heat until softened. Stir in the garlic, ginger and chillies and cook for a further 5 mins until the onions are golden and the garlic slightly toasted.

Add the turmeric, garam masala and cumin, stirring over a low heat for a few secs. Tip in the chopped tomatoes and add the tomato purée, then simmer for 5 mins.

Add the chickpeas to the pan with 300ml water (fill the can three-quarters full). Simmer for 10 mins before stirring in the spinach to wilt. Season and serve with rice or naan.