Chickpea Curry

Serves 2

Prep: 10 minutes

Cook: 30 mins

Ingredients

2 tbsp Olive Oil

1 onion, chopped

1 pepper, chopped

2 red chillies, finely chopped

4 mushrooms

1 400g tin chickpeas, drained

1 400g tinned tomatoes

1 tbsp garlic

1 tbsp ginger

2 tbsp tomato puree

2 tbsp curry powder

handful of spinach leaves / 2 frozen portions

2 tbsp dried coriander

salt and pepper

Method

Step 1

Heat the oil in a large pan. Add the onions, chillies, garlic, ginger and spices. Cook for 2-3 minutes until the onion has started to soften,

Step 2

Add the mushrooms and peppers and cook for another 3 minutes.

Step 3

Add the chickpeas, tomato puree and chopped tomatoes and gently simmer for 15 minutes.

Step 4

Add the spinach and coriander and cook for five minutes until the spinach has wilted.

Step 5

Serve topped with Greek yoghurt and either on its own or with brown rice.