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Spinach and Chickpea Curry

Vegan
Vegetarian

Try our hearty Spinach and Chickpea Curry

Preparation Time	5mins
Cooking Time	30mins
Level	Easy
Serves	4
Free Food	FF

Ingredients

Low cal spray

1 large onion, peeled and sliced

3 garlic cloves, minced

1 inch piece of ginger, minced

2tsp garam masala

1tsp cumin

1/4 tsp cayenne pepper

1 tin chickpeas

400g tomatoes, chopped

3 handfuls baby spinach

2tbsp corriander

lemon

salt & pepper

240g wholemeal or basmati rice

Method

Heat pan with low cal oil and over a medium heat.

Add onions and fry until they are translucent.

Add garlic and ginger and stir regularly.

Add the garam masala, cumin and cayenne powder and stir until the spices are slightly toasted. Make sure to cover all of the onions with the spices.

Drain and rinse the chickpeas and stir into the pot well.

Add the tomatoes, stir, and leave the pan lidded for 20 minutes to simmer on a low-medium heat.

Add the spinach in batches and stir until it is wilted.

Once cooked, sprinkle coriander and lemon over the dish.

Serve with wholemeal or basmati rice cooked as per packet instructions.

– Unislim

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