30

June

Chickpea, Spinach And Tomato Curry

Myself and Joe absolutely love this dinner. Poured over baked potatoes, we have it every single week. I hope you love it as much as I do, Jessica Cooke X

Ingredients

  •  1 tbsp olive oil
  •  1 small onion, chopped
  • 1 garlic clove, chopped
  • 1⁄2 green chilli, seeds removed, flesh chopped
  • 1 tsp ground turmeric
  • 1⁄2 tsp ground ginger
  • 1⁄2 tsp cumin seeds
  • 1⁄2 tsp ground coriander
  • 4 tbsp chopped cooked chickpeas
  • 1 tomato, chopped
  • 2 handfuls fresh spinach
  • Salt and pepper

Method

Heat the oil in a frying pan over a medium heat, add the onions and garlic and fry for 2-3 minutes, or until softened. Add the chopped green chilli and the spices and fry for a further 2-3 minutes, or until the spices are fragrant. Add the chopped chickpeas and tomato and a splash of boiling water and continue to cook for 3-4 minutes.

Add the spinach and season to taste with salt and freshly ground black pepper. Continue to cook for 3-4 minutes.

About the author 

Jessica Cooke

I love drinking coffee, and my favourite thing in life (apart from my family) is to empower women to lead fitter, healthier and happier lives. (oh, and also I love playing with my two Miniature Schnauzers, Buster and Ozzy)

I’ve coached more than 6,140 women over 14 years to lead fitter, healthier and happier lives.

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