Spinach and chickpea curry

Serves 4

Ingredients

  • 2 tablespoon of mild curry paste

  • 1 onion, chopped

  • 400g of canned cherry tomatoes

  • 2 x 400g can of chickpeas, drained and rinsed

  • 250g bag of baby leaf spinach

  • 1 lemon

  • Basmati rice

Method

  1. Heat the curry paste in a large non-stick frying pan. Once it starts to split, add the onion and cook for 2 mins to soften. Tip in the tomatoes and bubble for 5 mins or until the sauce has reduced

  2. Add the chickpea and some seasoning, then cook for 1 min more. Take off the heat, then tip in the spinach and allow the heat of the pan to wilt the leaves.

  3. While this happens cook the rice.

  4. Once the rice is ready, add a squeeze of lemon juice to the curry and serve with the rice

NB/ this recipe was taken from www.bbcgoodfood.com