Chickpea & spinach chapatis

• olive oil↗1 tbsp

  1 tbsp

• onions↗2

  2, sliced

• thumb size piece fresh root ginger

  grated

• garam masala↗1 tbsp

  1 tbsp

• can cherry tomato↗400g g

  400g

• can chickpea↗410g g

  410g, drained

• bag spinach↗500g g

  500g, leaves

• chapatis↗8

  8

Step-by-step instructions

1. 1

   Heat the oil in a large frying pan, then gently cook the onions and ginger for 5 mins until beginning to soften. Stir in the spice, cook for 1 min, then add the tomatoes and chickpeas. Fill the tomato can one-third with water, tip this in too, then bubble for 5 mins until the sauce has thickened a little. Stir in threequarters of the spinach leaves, a handful at a time, then warm through for a few mins.

2. 2

   Heat the chapatis in the microwave, following the pack instructions. Serve the curry spooned into the warm chapatis, with the remaining spinach and a dollop of Yellow yogurt if you like (recipe below).