Chickpea and Spinach Curry

Free on Green

Ingredients

2 onions

2 garlic cloves

1in/2 ½ piece fresh root ginger

1-2 chillies

1lb Fresh Spinach Leaves

Fry Light

1 tsp tumeric, garma masala, coriander seeds, ground coriander and cumin seeds

400g can chopped tomatoes

400g can chickpeas

Salt and freshly ground black pepper

2 tbsp freshly chopped coriander or mint

Method

Peel and thinly slice the onions, peel and crush the garlic, peel and grate the root ginger, deseed and chop the chillies and trim and wash the spinach.

Spray a pan with Fry Light and place over a medium heat.  Add the onions, garlic and ginger and cook for about 5 minutes until softened and golden.  Add the spices and chillies and cook for 3 minutes.  Stir in the tomatoes and spinach and reduce the heat to a bare simmer.

Simmer gently for 5 minutes and then add the chickpeas.  Continue simmering for 5-10 minutes, until the spinach has wilted and the tomato liquid has reduced.

Season to taste with salt and pepper, stir in the chapped coriander or mint and serve.

Serves 4