Serves: 2 to 3
Preparation time: 15 minutes
Cooking time: 25 minutes
2tbsp vegetable oil
1 onion, chopped
1tsp each ground coriander and turmeric
1 green chilli, deseeded
3 garlic cloves
2.5cm (1in) root ginger, peeled and chopped
1 x 400g tin organic chickpeas, drained and rinsed
1 x 400g tin chopped tomatoes
200g (7oz) baby spinach
1tsp garam masala
Greek yogurt, fresh mint, poppadoms and naan bread, to serve
1. Heat the oil in a large pan, add the onion and cook for 5 minutes. Add the coriander and turmeric and cook for another couple of minutes. Meanwhile, put the chilli, garlic and ginger in a blender with 150ml (1/4pt) water and liquidise. Add to the pan and cook for 2 minutes. Add the chickpeas and tomatoes, then cook for 10 minutes until it is heated through.
2. Add the spinach to the pan and wilt for 5 minutes. Add the garam masala, season to taste and serve topped with a dollop of yogurt, fresh mint, poppadoms and naan bread. You could also serve this with rice.