Lemon, Spinach and Chickpea Curry recipe

Ingredients:

• 400g tin chickpeas, drained
• 400g tin chopped tomatoes
• 300g fresh spinach leaves
• 1 onion
• 1 thumb-sized piece ginger
• 1 small red chilli
• 2 cloves of garlic
• Juice and zest of one lemon
• 1 tsp. ground cumin
• 1 tsp. curry powder
• 1 tbsp. oil
• Salt and pepper

Method of Preparation:

1. Finely chop the onion and mince the ginger. Finely slice the chilli, leaving the seeds in if you like it hot, and mince the garlic cloves.

2. Fry the onion until softened and translucent, then add the ginger, garlic, chilli, ground cumin and curry powder and fry for five minutes or so. Add the tomatoes and bring to a simmer, then add the chickpeas, lemon zest and lemon juice and simmer for another five minutes.

3. Add the spinach and once wilted, season well with salt and pepper and serve.

Try serving this with some freshly chopped coriander or a dollop of Greek yoghurt. To make the dish a little sweeter, try using half the quantity of tomatoes and substitute it with coconut milk. This recipe serves four people.

Author: Laura Young.

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