Chickpea Curry

INGREDIENTS

• 1 410gr Can Chickpeas, drained and rinsed

• 1 Large White Onion, chopped

• 1 Stick celery, chopped finely

• 1 Medium Carrot, chopped

• 2 Teaspoon Olive OIl

• 2 Tablespoon Tomato Puree

• 570ml Vegetable Stock

• 2 Cloves Garlic, crushed

• 1 Teaspoon Cumin

• 1/2 Teaspoon Turmeric

• 1/2 Flat Teaspoon Curry Powder

• 1 Teaspoon Ground Ginger

• 1/2 Teaspoon Sea Salt

• Handful of Baby Spinach leaves

INSTRUCTIONS

1. Gently that the oil in a large frying pan and fry the garlic for a minute.

2. Add the onion and dry spices and cook for a further 2 minutes

3. Toss in the vegetables and steam-fry in 2 tablespoons of the stock for a couple of minutes.

4. Add the chickpeas, the tomato puree and the rest of the stock and let the curry simmer uncovered until the vegetables are tender and the sauce has thickened slightly (around 30 minutes)

5. Add the baby spinach leaves in just before serving and stir through.

SERVES 2