Chickpea and spinach curry

Ingredients

• 1 tablespoon olive oil
• 1 onion, chopped
• 3 garlic cloves, crushed
• 1 tablespoon grated ginger
• 2 tablespoons mild curry powder
• 15 oz can chopped tomatoes
• 2 cans (15 oz each) of chickpeas, drained
• 3/4 cup/200 ml light coconut milk or water
• 7 oz/200 g spinach
• 11 oz/300 g brown rice
• Plain yogurt to serve

Method

1. Start the rice cooking following the package instructions.
2. Heat the oil and cook the onion for five minutes. Add the garlic, ginger and curry powder for one minute.
3. Add the tomatoes, chickpeas and coconut milk. Simmer for 15 minutes.
4. Stir in the spinach until it wilts.
5. Serve over the rice with a spoonful of yogurt.