Ingredients:
1 x 400g tin of plum tomatoes
2 x 400g Chickpeas, drained
3 tbsp rapeseed oil
1/2 tsp mustard seeds
1 tsp cumin seeds
2 Large white onions, diced
5 cloves garlic cloves
2cm gingered, peeled, and grated
1 1/2 tsp ground coriander
1 tsp chili powder
1/2 tsp ground turmeric
1 tsp salt
500g baby spinach, washed

Method:
Step 1: Heat a lidded pan over medium heat, add your rapeseed oil, and once it hot add in your mustard and cumin seeds. Stir for a minute and then add in your diced onions.

Step 2: Fry the onions for 10-12minutes until the onions are translucent and have started to carmelize, once caramelized add in your ginger and garlic. Stir fry for around 2-3mins then add your tinned tomatoes (squash the plum tomatoes with one hand as they pour them into the pot) Fill the empty tomato tin a third of the way with water and add to the pot.

Step 3: Cook for 10mins until quite dry and paste-like, then add your chickpeas. Warm them for 2-3 minutes before adding in your coriander, turmeric, chili, and salt. Toss the chickpeas around in the paste and start to add in the spinach, do this slowly by folding in the spinach wilting and shrinking very quickly.

Step 4: Cook for around 5-7minutes until the spinach is soft and tender, and serve with some naan bread, basmati rice, and a dollop of yogurt.