Tamarind chickpeas

• vegetable1 tbsp tbsp

  or sunflower oil

• ½ tsp nigella

  seeds (look for these in supermarkets)

• 1½ tsp fennel seeds
• medium onion↗1

  chopped

• can chopped tomato400g g
• green chillies↗3

  seeded and cut into quarters lengthways

• 2-3 tsp light muscovado sugar
• paprika↗1 tsp tsp
• turmeric↗1 tsp tsp
• can chickpeas↗410g g

  drained and rinsed

• tamarind↗1 tbsp tbsp

  paste

• chopped fresh coriander1 tbsp tbsp
• half a 250g/9oz bag baby spinach

  leaves

• natural yogurt↗

  and chapatis, to serve

Step-by-step instructions

1. 1

   Heat the oil in a saucepan, fry the nigella and fennel seeds for about 10 seconds. Add the onion and cook gently for 8-10 minutes until golden.

2. 2

   Mix in the tomatoes, chillies, sugar, paprika, turmeric and chickpeas. Bring to the boil, then simmer for 10 minutes. Stir in the tamarind and coriander. Add the spinach leaves and stir gently until they’ve just wilted. Serve with yogurt and chapatis.