Spinach and Chickpea Curry

Spinach and Chickpea Curry

Time: 50 mins

Ingredients

• 2 tablespoons vegetable oil
• 2 onions, chopped
• 2 teaspoons ground coriander
• 2 teaspoons ground cumin
• 1/2 teaspoon dried chili pepper flakes, crushed
• 1/2 teaspoon turmeric
• 400 g canned tomatoes
• 800 g tinned chickpeas, rinsed and drained
• 250 g spinach
• 1/2 lemon, juice of

Directions

• 1 Heat the oil and gently fry the onions for 10 minutes.
• 2 Add the spices, stir well and cook for a further 2 minutes.
• 3 Add tomatoes and chickpeas and simmer for 25 minutes.
• 4 Increase the heat and stir in the spinach and lemon juice.
• 5 When the spinach has wilted - serve.