Easy Chickpea Curry

Ingredients

• 1 tbsp Vegetable oil
• 1 Onion, finely chopped
• 3 cloves Garlic, finely chopped
• 1 tbsp Fresh ginger, grated
• 2 tsp Ground cumin
• 2 tsp Ground coriander
• ½ tsp Ground turmeric
• 400 g tin (14 oz) Chopped tomatoes
• 2 x 400 g tins (14 oz) Chickpeas, drained and rinsed
• 150 ml (⅝ cup) Water
• 100 g (3½ oz) Baby spinach
• 1 tbsp Lemon juice
• ¾ tsp Salt
• 250 g (9 oz) Long-grain rice, to serve

You’ll need: Large saucepan, Medium saucepan

Method

1. 1

   Cook the rice according to the packet instructions.

2. 2

   Heat the oil in a large saucepan over medium heat. Cook the onion for 5 minutes until soft. Add the garlic, ginger, cumin, coriander and turmeric and cook for 1 minute, stirring.

3. 3

   Add the tomatoes, chickpeas, water and salt. Bring to a simmer and cook for 12–15 minutes, stirring occasionally and lightly crushing a few chickpeas against the pan, until thick.

4. 4

   Stir in the spinach until wilted, then the lemon juice. Taste, add more salt if needed, and serve with the rice.