Chickpea, tomato and spinach curry

Ingredients

• 2 tins chickpeas, drained (400 g each)
• 1 tin chopped tomatoes (400 g)
• 200 g baby spinach
• 1 onion, chopped
• 2 cloves garlic, finely chopped
• 1 tbsp fresh ginger, grated
• 2 tsp ground cumin
• 2 tsp ground coriander
• 1 tsp ground turmeric
• 1 tbsp vegetable oil
• 250 g basmati rice
• salt
• 1 lemon, cut into wedges · can skip

Method

1. Start the rice, following its packet.
2. Warm the oil in a pan and cook the onion for 6 to 8 minutes, until soft and just turning golden.
3. Add the garlic, ginger, cumin, coriander and turmeric and stir for a minute, until the spices smell warm rather than sharp.
4. Tip in the chickpeas and the tomatoes, half fill the empty tomato tin with water and add that too. Simmer for 12 to 15 minutes.
5. Stir the spinach through a handful at a time until it wilts. Season, and squeeze in some lemon if you have it.
6. Serve over the rice.