For a great night in, whip up this warming meal, serve with a bit of naan and get comfy on the sofa
Prep:10 mins
Serves 4
1 tbsp vegetable oil1 red onion, sliced2 garlic cloves, chopped½ finger length piece fresh root ginger, shredded2 mild red chillies, thinly sliced½ tsp turmeric¾ tsp garam masala1 tsp ground cumin4 tomatoes, chopped2 tsp tomato purée400g can chickpea, rinsed and drained200g baby spinach leavesrice or naan bread, to serve
STEP 1Heat the oil in a wok and fry the onion over a low heat until softened. Stir in the garlic, ginger and chillies and cook for a further 5 mins until the onions are golden and the garlic slightly toasted.STEP 2Add the turmeric, garam masala and cumin, stirring over a low heat for a few secs. Tip in the chopped tomatoes and add the tomato purée, then simmer for 5 mins.STEP 3Add the chickpeas to the pan with 300ml water (fill the can three-quarters full). Simmer for 10 mins before stirring in the spinach to wilt. Season and serve with rice or naan.
