Chickpea, red pepper and spinach curry

This vegetarian chickpea, red pepper and spinach curry makes a wonderful quick after work meal. It is ready in less than 30 minutes and served best with Indian naan or chapatis.

30 mins

Serves 4

Ingredients

• garlic 1 clove

• red chilli 1

• ginger thumb-sized piece, peeled

• olive oil

• onion 1, diced

• garam masala 1 tbsp

• turmeric ½ tsp

• ground cumin 1 tsp

• chickpeas 400g tin, drained

• peppers 3, diced

• chopped tomatoes 440g tin

• spinach 260g

Method

• Whizz the ginger, garlic and chilli in a blender until it forms a paste. Fry in a tsp of olive oil until fragrant before adding the onion.

• Cook for 2 minutes before adding the spices. (Garam masala, turmeric, cumin)

• Add the chickpeas, peppers and chopped tomatoes with a splash of water. Simmer for 10 minutes.

• Add the spinach until wilted and season. Serve with chapatis or naan.