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