Chickpea and Spinach Curry

Packed with protein, fibre, iron and vitamin C, this is one my go-to meals when I’m short on time and my fridge is practically empty. The best thing about this recipe is that it can be assembled almost entirely from storecupboard ingredients (if you use frozen rather than fresh spinach) and requires very little chopping!

Serves 4

1 tbsp light olive oil or rapeseed oil

1 onion, chopped

3 – 4 garlic cloves, crushed

1 slice fresh ginger, peeled and finely grated

½ red chilli (or to taste), finely chopped

2 tbsp mild curry paste, according to taste

400 g (14 oz) tinned chopped tomatoes

2 x 400 g (14 oz) tins chickpeas, drained and rinsed

200ml (7 fl oz) hot water

200g (7oz) fresh or frozen spinach

Salt and freshly ground black pepper

A handful of fresh coriander leaves, chopped

Squeeze of lemon juice

4 tbsp plain Greek yogurt

 

Heat the oil in a large heavy-based saucepan and add the onions and fry over a moderate heat for 5 minutes until they have softened. Add the garlic, ginger, chilli, and curry paste. Cook over a moderate heat for a further minute.

Add the tomatoes, chickpeas and hot water. 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 and lemon juice.

Serve with the Greek yogurt, and wholegrain rice.