Chickpea and spinach curry

Cooking time of 45 minutes- Serves 2

Nutritional Information

• 593 Kcal
• 20g Fat
• 7g Saturates
• 66g Carbohydrates
• 16g Fibre
• 26g Protein
• 0.8g Salt

Allergens & Dietary Requirements

Allergens

• Milk
• Gluten
• Celery

Dietary Requirements

• Halal
• Kosher
• Vegetarian
• Pescatarian
• Vegan

Ingredients

• 1 Tbsp olive oil
• 1 Medium onion, chopped
• 3 garlic cloves, minced
• 1 tsp garam masala
• 1 Tsp cumin
• 1 Tsp turmeric
• 1 Tsp black pepper
• 2 Tbsp tomato puree
• 380g Chopped tomato
• 350g Chickpeas
• 1 Reduced salt vegetable stock cube
• 100g fresh spinach
• 150g Low fat Greek yogurt (2tbsp/portion)
• 1 Wholemeal pitta bread
• ⓥ This recipe can be made vegan by replacing the Greek yoghurt with plant-based yoghurt

Method

1. Place the olive oil, onion and garlic in a saucepan on medium heat and cook until the onion is translucent
2. Add the garam masala, cumin, turmeric and black pepper and cook for an additional 2 minutes
3. Add the tomato puree and cook for around 1 minute. Add the chopped tomatoes and chickpeas, vegetable stock and 450 ml boiling water and leave to simmer on a medium heat for around 30 minutes
4. Stir in the fresh spinach until wilted
5. Enjoy with a sprinkle of fresh coriander, 2 tbsp of yoghurt and ½ pitta per serving