Perfect for a quick, easy, hearty mid-week vegetarian meal. Great when it's really cold outside too! Chickpeas are a source of fibre, protein and iron. Spinach is a great source if iron too as most of us know. This give you about 18g of protein per portion.
Ingredients (serves 2):
1 tbsp of light olive oil or rapeseed oil
1 small onion, chopped
1-2 garlic gloves crushed
1 cm fresh ginger finely grated (I grate straight from frozen)
Either half a chilli (red or green) or I use a couple of tsp of frozen chopped
Half tsp ground coriander
Half tsp cumin
Quarter tsp turmeric
400g chopped tomatoes
400g can of chickpeas drained and rinsed
200g ish baby spinach (I usually shove half a 500g bag in)
Salt and fresh ground black pepper
Fresh coriander leaves chopped or again I use frozen (unless its growing in my garden!)
Optional: 2 tbsp greek yoghurt to serve
Serve on its own or with wholegrain rice.
Heat oil in large heavy based pan and add the onion, garlic, ginger, chilli, coriander, cumin and turmeric.
Cook for 10 mins until onions softened.
Add tomatoes and chickpeas. Bring to the boil and simmer for 10 mins.
Add spinach and stir until it has wilted.
Remove from heat, season and stir in the fresh coriander. (Add before removing from heat if using frozen)
Serve up wit the Greek yoghurt if you fancy it, and some wholegrain rice.