Chickpea and spinach curry
- Preparation and cooking time
- Total time
- Easy
- Serves 2
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- 1 tbsp groundnut or sunflower oil
- 1 small onionhalved and sliced
- a thumb-sized piece root gingergrated
- 1 clove garlicsliced
- 1 tbsp garam masala
- 400g tin chopped tomatoes
- 400g tin chickpeas
- 200g small salad potatoesquartered
- 100g spinachchopped
- to serve (optional) naan bread
Nutrition: per serving
- kcal342
- fat11.1g
- saturates1.1g
- carbs47.5g
- fibre9.4g
- protein15.9g
- salt1.3g
Method
step 1
Heat 1 tbsp oil in a large pan. Cook the onion, ginger and garlic for 5 minutes until softened. Add the garam masala and cook for a couple of minutes.
step 2
Add the tomatoes, chickpeas and potatoes and a mug of water then simmer for 10-15 minutes until the potato is tender and the sauce has thickened. Stir in the spinach until just wilted.
step 3
Serve in bowls on its own or with naan bread if you like.
