Chickpea and Spinach Tomato Curry

Chickpeas simmer in a warmly spiced tomato sauce before a handful of spinach wilts into the pot. This pantry-friendly curry is filling without a long cooking time. Serve it with rice or flatbread for soaking up the sauce.

Serves 4 • Prep: 10 minutes • Cook: 25 minutes

Ingredients

• 1 tablespoon oil
• 1 onion, diced
• 3 garlic cloves, minced
• 1 tablespoon grated ginger
• 1 tablespoon mild curry powder
• ½ teaspoon ground cumin
• 1 can (14 oz/400 g) diced tomatoes
• 2 cans (15 oz/425 g each) chickpeas, drained and rinsed
• 1 can (13.5 oz/400 ml) coconut milk
• 4 cups baby spinach
• ½ teaspoon salt, or to taste
• 1 tablespoon lemon juice

Instructions

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