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 help women to get fit and break free from unhealthy habits holding them back. (oh, and also I love playing with my two Miniature Schnauzers, Buster and Ozzy)

I’ve now supported over 6,779 women over 14 years in my Thrive Coaching Program get fit and break free from unhealthy habits!

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