My Simple Chickpea Curry!

This is one of our regular go-to meals. Super healthy, quick, flavour packed curry - everyone loves it. Serve with crunchy popadoms, warm naan, fluffy rice or even piled into a baked potato.

What You'll Need:Serves approx 4 -6

2 white onions, peeled and finely sliced

3 cloves of garlic, peeled and finely chopped or grated

1 large thumb sized piece of ginger, peeled and grated

2 jars or tins of chickpeas, drained and rinsed

1 jar/ carton of passata ( 2 x tins of tomatoes will also work)

1 can of coconut milk

2 tbsp of medium curry powder (you can of course use individual spices and make your own. Basic curry powder, 2 tsp ground coriander,1 tsp ground cumin,1/4 tsp turmeric, 1/4 tsp cayenne/ chilli powder)

2 large handfuls of spinach - Fresh or frozen

Olive oil

Sea salt for seasoning.

Let's Cook!

1. Place a large pan over a medium heat. Add 1 tablespoon of olive oil, followed but the sliced onions, garlic and ginger. Stirring regularly, let the ingredients gently sizzle for 10 minutes or until they have soften and turned translucent. Add a splash of water if the onions start to stick.

2. Add the curry spices stirring them into the onions, garlic and ginger and continue to cook for another minute or two.

3. Add the rest of your ingredients - drained chickpeas, passata, coconut milk and your frozen spinach.

4. Mix together & bring to a simmer.

5. Pop on a lid and let this gently bubble on low for about 30/40 minutes until the sauce has darkened in colour, thickened and it will smell amazing!

Enjoy.