Chickpea and Spinach Curry Recipe

200g / 7oz dried chickpeas *soak overnight in cold water

100g / 3 1/2oz baby leaf spinach

2 onions thinly sliced

2 tablespoons sunflower oil

2 teaspoons ground coriander

2 teaspoons ground cumin

1 teaspoon hot chilli powder

1/2 ground turmeric

1 tablespoon medium curry powder

400g / 13oz canned chopped tomatoes

1 teaspoon soft brown sugar

100ml / 3 1/2fl oz) water

salt

1. Once you have soaked the chickpeas overnight, drain and rinse,  place in a large wok. Cover the chickpeas with water and bring to the boil, then reduce the heat and simmer for around 40 minutes or until just tender. Drain and set aside.

2. Heat the sunflower oil in the wok, add the onions and cook over a low heat for 15 minutes until they are lightly golden. Add the cumin, chilli, coriander, turmeric and curry powder and stir-fry for 2 minutes.

3. Add the tomatoes, sugar and the measured water to the wok, bring to the boil, cover and reduce the heat and simmer gently for 15 minutes.

4. Add the chickpeas back to the wok, season with a little salt and cook gently for 8 minutes. Add the spinach leaves and cook for 1 minute.

5. Serve in 4 shallow bowls. Steamed rice or naan bread goes great with this recipe.