For times when you need some quick, simple and nourishing …
Chickpea and Spinach Curry (Serves 2)
1/2 tbsp vegetable oil
One onion, chopped
1 clove of garlic
1 tsp ground ginger
2 tsp tumeric
2 tsp cumin
2 tsp garam masala
1 tsp ground cardamom
400g can of chickpeas, drained
1 red pepper, chopped into bitesized pieces
200g baby spinach leaves
200g tomato passata
1. Heat the oil in a non-stick pan and gently fry the onion and garlic until soft.
2. Add the spices and stir to coat the onions.
3. Add the passata, pepper and chickpeas and bring to the boil. Turn down the heat and allow to simmer for 20 minutes.
4. Add the spinach and cook gently until the spinach is wilted.
Serve with brown rice.