Photo credit: http://www.adrianlawrencephotography.com/ Serves 2 1 tbsp light olive oil or rapeseed oil 1 small onion, chopped 1 – 2 garlic cloves, crushed 1 slice fresh ginger, peeled and finely grated ½ green chilli, finely chopped ½ teaspoon ground coriander ½ teaspoon ground cumin ¼ teaspoon turmeric ½ tin (400 g/14 oz) chopped tomatoes 400 g (14 oz) tin chickpeas, drained and rinsed 125g (4oz) baby spinach Salt and freshly ground black pepper A handful of fresh coriander leaves, chopped 2 tbsp plain Greek yogurt Heat the oil in a large heavy-based saucepan and add the onions, garlic, ginger, chilli, coriander, cumin and turmeric. Cook over a moderate heat for 10 minutes until the onions have softened. Add the tomatoes and chickpeas. Bring to the boil, and then simmer for 10 minutes. Add the spinach and stir until the spinach has wilted. Remove from the heat, season with salt and pepper, and stir in the fresh coriander. Serve with the Greek yogurt, and wholewheat couscous or wholegrain rice.When it starts to get chilly, this is the perfect recipe for a warming midweek meal. Chickpeas are an excellent source of fibre, protein and iron. They also contain fructo-oligosaccharides, a type of fibre that increases the friendly bacteria of the gut. Here, I’ve combined them with spinach, which is a fantastic source of folate and iron.
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