This quick, easy and vegan Indian chickpea curry with tomato and spinach makes for a perfect midweek meal; a satisfying dish that can be on the table in just 25 minutes. Leftovers freeze well and are easy to reheat in a microwave for a packed lunch. Full instructions and substitution suggestions included.
Heat the oil in a large skillet and fry the onion and garlic with a generous pinch of salt until soft and translucent.
Add the spices and fry for a few minutes, stirring all the time,until fragrant.
Add the canned tomatoes and puree. Fill the tomato can about a third with water, give it a swirl to rinse and add to the pan.
Add the chickpeas and stir. Turn the heat down, cover and allow to gently simmer for 15 minutes stirring from time to time, until the chickpeas are tender. Add more water if needed.
Add the spinach and stir in, cover, and allow to cook for another minute.
Serve immediately garnished with fresh coriander.