Name: Chana masala (chickpea curry) with spinach
Prep time: 10 min
Cook time: 10 min
Yield: 2
Ingredients: 400g can chickpeas , drained -; 1 tsp cumin seed -; 1 medium onion , finely chopped -; 1 garlic clove , finely chopped -; 1cm piece ginger , peeled and finely chopped or grated -; 1 tsp garam masala -; ½ red chilli , deseeded and finely chopped -; 1 tsp ground coriander -; 1 tsp ground cumin -; 1 tsp turmeric -; 1 tsp paprika -; 400g can whole plum tomato -; juice ½ lemon -; 220g bag baby spinach -; 1 tbsp rapeseed oil -; 75g quick-cook brown basmati rice -

Ingredients for - Chana masala (chickpea curry) with spinach

1. 400g can chickpeas , drained

2. 1 tsp cumin seed

3. 1 medium onion , finely chopped

4. 1 garlic clove , finely chopped

5. 1cm piece ginger , peeled and finely chopped or grated

6. 1 tsp garam masala

7. ½ red chilli , deseeded and finely chopped

8. 1 tsp ground coriander

9. 1 tsp ground cumin

10. 1 tsp turmeric

11. 1 tsp paprika

12. 400g can whole plum tomato

13. juice ½ lemon

14. 220g bag baby spinach

15. 1 tbsp rapeseed oil

16. 75g quick-cook brown basmati rice

How to cook deliciously - Chana masala (chickpea curry) with spinach

1 . Stage

Heat a large non-stick pan and dry-fry the cumin seeds for 1 min, stirring often, while they pop. Remove and set aside. Cook the rice following pack instructions.

2 . Stage

Heat the oil using the same large pan, add the onion, garlic, ginger and chilli, and sauté over a medium heat for about 3 mins. Reduce the heat, add all the spices, stir well and cook for a further 2 mins.

3 . Stage

Add the tomatoes, stirring, and use the side of a spoon to break them up into smaller bite-sized chunks.

4 . Stage

Add the chickpeas and 200ml water. Bring to the boil, then simmer for 10 mins.

5 . Stage

Stir in the lemon juice and spinach. Let the spinach wilt, then remove the pan from the heat.

6 . Stage

Divide the rice between 2 bowls, and serve the curry. (The flavours intensify as it cools, so for a fuller flavour, make earlier in the day and reheat slowly prior to serving.)