1Heat a non-stick pan or wok with a lid, swirl in the oil and then stir-fry the onion for 2-3 minutes.
2Stir in the garlic, ginger, chilli, turmeric, salt, coriander seed powder, and cook for 2 minutes. Add tomatoes and cook over a medium heat for another couple of minutes, stirring occasionally till the tomatoes are mushy.
3Add the drained chickpeas and spinach with its juices, cover and cook over a medium heat for about 5-6 minutes to warm through and soften the chickpeas.
4Sprinkle on the garam masala, stir in the coriander leaves, and drizzle on half of the lemon juice. Serve garnished with diced red onion and lemon wedges.
Sat fat (g)
1 x 100g canned chopped tomatoes
1 x400g canned chickpeas
1 x 380g canned spinach leaves
2 tsp rapeseed oil
1 large red onion, finely chopped (save a little for garnish)
2 heaped tsp crushed garlic
2 heaped tsp crushed ginger
½ tsp red chilli powder, or 1-2 green chillies, very finely chopped
½ tsp turmeric
Pinch of salt
2 tsp coriander seed powder
½ tsp ground garam masala
A handful of chopped fresh coriander leaves and stems