Spinach & chickpea curry

A quick, warming curry that uses tender spinach leaves.

Ingredients

• 250g, washed and roughly chopped Spinach
• 1 x 400g tin, drained and rinsed Chickpeas
• 1 medium, diced Onion
• 2 cloves, finely chopped Garlic
• 1 tbsp Olive oil
• 2 tsp Curry powder
• 1 x 400g tin Chopped tomatoes
• 100ml, plus a splash if needed Water
• 1/2 tsp, or to taste Fine salt
• 1/8 tsp Black pepper

Method

1. Heat the olive oil in a large saucepan over medium heat. Add the diced onion and cook for 6–8 minutes until soft, stirring regularly.
2. Add the garlic and curry powder and cook for 30 seconds, stirring, until fragrant.
3. Stir in the drained chickpeas, chopped tomatoes, water and salt. Bring to a gentle simmer, then cook uncovered for 15–18 minutes, stirring occasionally, until the sauce thickens and the chickpeas are hot throughout. Add a splash of water if it becomes too thick.
4. Fold in the spinach in handfuls and cook for 2–3 minutes until fully wilted. Season with black pepper, taste and adjust the salt.
5. Serve hot with rice or flatbreads; plant-based yoghurt is an optional accompaniment.

Allotment tip
Serve with rice, flatbreads or a spoon of yoghurt.