Chickpea and spinach curry

400 kcal, 15g carbohydrates/serving. Serves 2

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
• 400g chopped tomatoes
• 400g chickpeas
• 1 reduced salt vegetable stock
• 100g fresh spinach
• 4 tbsp low fat Greek yogurt (2 tbsp/portion)

Method

1. Place the olive oil, onion and garlic on a 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 and 2 tbsp of yogurt per serving.