Chana masala

• Chickpeas (tin)3 tins
• Chopped tomatoes (tin)1 tin
• Brown onions200 g
• Fresh ginger1 piece
• Garlic5 cloves
• Baby spinach200 g
• Basmati rice300 g

Also uses from the cupboard: vegetable oil, table salt, ground black pepper, ground cumin, mild curry powder. Missing any? You can add them to your shop on the shopping list.

Always check the label. Products vary by shop and brand, so check what you actually buy for allergens and anything else you avoid.

Method

1. Put the rice on to cook following the pack instructions.300 g basmati rice
2. Chop the onion. Heat 2 tablespoons of oil in a large pan over a medium heat and fry it for 8 minutes until golden. Grate in the ginger and garlic, add 2 teaspoons of curry powder and 2 teaspoons of cumin, and stir for 1 minute.200 g brown onions1 piece fresh ginger5 cloves garlic
3. Add the chopped tomatoes, the drained chickpeas and 200 ml of water. Simmer for 15 minutes, crushing a few chickpeas against the side of the pan to thicken the sauce.3 tins chickpeas1 tin chopped tomatoes
4. Stir in the spinach until wilted, season with salt and serve with the rice.200 g baby spinach

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