This is a perfect mid week meal, as it’s so quick and easy to cook. It is full of vegetables and you can change which ones you put in, depending on what you have your fridge or freezer. Chickpeas are also a great protein source, cheap and something you can always have in your cupboards.

Serves: 2-3

Prep: 10 mins

Cooking time: 15 mins

Ingredients

1 tbsp Olive oil

1 onion, sliced

1 red pepper, sliced

2 garlic, grated

Thumb sized piece root ginger, grated

400g tin plum tomatoes

1 tbsp tomato puree

1 red chilli, diced

2 tsp garam masala, plus extra to serve

1 tsp fenugreek seeds

400g can chickpeas, dried and rinsed

3 big handfuls of spinach, washed

3 tbsp natural yogurt

Fresh coriander leaves, optional

Method

Heat olive oil in deep frying pan on a medium heat. Add the onions and cook until light golden brown. Add pepper, garlic, ginger, spices, chilli, tomato puree, tin of tomatoes (break them up with spoon) and chickpeas. Add some water if needed. Let it gently bubble for about 5 minutes but it can be left for longer if needed.

Add in the spinach, cover and let into wilt into the sauce for about 3 minutes. Take off the heat and stir in the yogurt and sprinkle with a tsp of garam masala and fresh coriander leaves. Goes really well with brown rice and/or naan breads. Enjoy!