1 tbsp vegetable oil
1 red onion , sliced
2 garlic cloves , chopped
1/2 finger length piece fresh root ginger , shredded
2 mild red chillies , thinly sliced
1/2 tsp turmeric
3/4 tsp garam masala spice
1 tsp ground cumin
4 tomatoes , chopped
2 tsp tomato puree
1 can (about 14 oz) chickpeas , rinsed and drained
8 oz baby spinach leaves
Heat 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.
Add 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.
Add the chickpeas to the pan with about 10oz water (fill the can three-quarters full). Simmer for 10 mins before stirring in the spinach to wilt. Season and serve with whole grain rice if desired.
