Spinach and Chickpea Curry
Try our hearty Spinach and Chickpea Curry
- 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
- salt & pepper
- 240g wholemeal or basmati rice
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.