Chana masala (chickpea curry) with spinach

• can chickpeas↗400g g

  drained

• cumin seed↗1 tsp tsp
• medium onion↗1

  finely chopped

• garlic clove↗1

  finely chopped

• 1cm piece ginger

  peeled and finely chopped or grated

• garam masala↗1 tsp tsp
• red chilli↗½

  deseeded and finely chopped

• ground coriander↗1 tsp tsp
• ground cumin↗1 tsp tsp
• turmeric↗1 tsp tsp
• paprika↗1 tsp tsp
• can whole plum tomato↗400g g
• juice ½ lemon
• bag baby spinach↗220g g
• rapeseed oil↗1 tbsp tbsp
• quick-cook brown basmati rice↗75g

Step-by-step instructions

1. 1

   Heat a large non-stick pan and dry-fry the cumin seeds for 1 min, stirring often, while they pop. Remove and set aside. Cook the rice following pack instructions.

2. 2

   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 mins.

3. 3

   Add the tomatoes, stirring, and use the side of a spoon to break them up into smaller bite-sized chunks.

4. 4

   Add the chickpeas and 200ml water. Bring to the boil, then simmer for 10 mins.

5. 5

   Stir in the lemon juice and spinach. Let the spinach wilt, then remove the pan from the heat.

6. 6

   Divide the rice between 2 bowls, and serve the curry. (The flavours intensify as it cools, so for a fuller flavour, make earlier in the day and reheat slowly prior to serving.)