Chickpea, Tomato and Spinach Curry Recipe

Chickpea, Tomato and Spinach Curry Recipe

This is a tangy tomato chickpea and spinach vegetarian curry that is easy to make.

Serve with steamed long grain white rice

• 4 tablespoons vegetable oil

• 1 onion, finely chopped

• 1 carrot, diced 2cm

• 4 cloves garlic, finely chopped

• 3 tablespoons finely chopped ginger

• large pinch chilli flakes

• 2 tablespoons cumin seeds

• ¼ teaspoon fennel seeds

• ½ teaspoon ground turmeric

• 2 x 400g can chickpeas, drained

• 2 x 400g can chopped tomatoes in juice

• 2 handfuls baby spinach leaves, blanched in boiling water, cooled under cold water, drained and squeezed dry

• 200ml plain unsweetened yoghurt

Heat the oil in a frying pan over moderate heat.

Add the onion, carrot, garlic, ginger, chilli flakes and the cumin and fennel seeds.

Fry gently for about 15 minutes or until the onion is soft.

Add the tumeric, chickpeas and tomatoes.

Mix well, bring to the boil and simmer 15 minutes.

Add the spinach mix well and simmer 3 minutes , tease out any lumps of spinach leaves.

Taste and season with salt.

Serve with a little yoghurt and steamed rice.

Serves 4