Chickpea stew with tomatoes & spinach

Ingredients

• 1 tbsp vegetable oil
• 1 red onion, sliced
• 2 garlic cloves, chopped
• ½ finger length piece fresh root ginger, shredded
• 2 mild red chillies, thinly sliced
• ½ tsp turmeric
• ¾ tsp garam masala
• 1 tsp ground cumin
• 4 tomatoes, chopped
• 2 tsp tomato purée
• 400g can chickpea, rinsed and drained
• 200g baby spinach leaves
• rice or naan bread, to serve

Method

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.5 min timer
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.5 min timer
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.10 min timer