The food lab

Chickpea curry

  • 2 tbsp veg oil
  • 1 medium-large onion peeled, chopped
  • 2 cloves garlic, peeled, crushed
  • 1 1/2 tbsp ground turmeric
  • 1 tsp ground cumin
  • 1/4 chilli powder
  • 1/2 can 400 g chopped tomatoes
  • 1 400 g chickpeas drained, rinsed
  • 2 handful spinach leaves, shredded
  • 1 tbsp coriander leaves, chopped
  • 1 unsweetened yoghourt

Heat oil, fry onion, 4-5 minutes until soft Stir garlic + spices, fry for a few seconds Add tomatoes Bring to boil Add chickpeas, cover pan + simmer 7-8 minutes Add spinach and coriander, cook for a further 2 minutes Add salt Serve with a yoghourt dollop