Chana Masala

Chana Masala (chickpea Curry) with Spinach

• 400g can chickpeas Drained

• 1 tsp cumin seed

• 1 medium onion finely chopped

• 1 garlic clove finely chopped

• 1cm piece ginger peeled and finely chopped or grated

• 1 tsp garam masala

• ½ red chilli de

  seeded and finely chopped

• 1 tsp ground coriander

• 1 tsp ground cumin

• 1 tsp turmeric

• 1 tsp paprika

• 400g can whole plum tomato

• juice ½ lemon

• 220g bag baby spinach

• 1 tbsp rapeseed oil

Heat a large non-stick pan and dry-fry the cumin seeds for 1 min, stirring often, while they pop. Remove and set aside. Heat the oil using the same large pan, add the onion, garlic, ginger and chilli, and sauté over a medium heat for about 3 mins. Reduce the heat, add all the spices, stir well and cook for a further 2 minsAdd the tomatoes, stirring, and use the side of a spoon to break them up into smaller bite-sized chunks.Add the chickpeas and 200ml water. Bring to the boil, then simmer for 10 mins.Stir in the lemon juice and spinach. Let the spinach wilt, then remove the pan from the heat