Chickpea stew with tomatoes & spinach

• vegetable oil↗1 tbsp tbsp
• red onion↗1

  sliced

• garlic cloves↗2

  chopped

• fresh root ginger↗½ finger length piece

  shredded

• mild red chillies↗2

  thinly sliced

• turmeric↗½ tsp tsp
• garam masala↗¾ tsp tsp
• ground cumin↗1 tsp tsp
• tomatoes↗4

  chopped

• tomato purée↗2 tsp tsp
• can chickpea↗400g g

  rinsed and drained

• baby spinach↗200g g

  leaves

• rice or naan bread↗

  to serve

Step-by-step instructions

1. 1

   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.

2. 2

   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.

3. 3

   Add 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.