Chickpea stew

Method:

Heat a large frying pan over a medium heat. Add oil, onion, garlic, ginger, chilli and salt. Cook for 5 minutes or until the onions are soft, stirring occasionally.

Add the chickpeas, water, cumin, turmeric and pepper and cook for a further 5 minutes, or until the water evaporates. Add the tomatoes and cook for another 2 minutes to soften.

Remove from heat, stir through lemon juice and taste for seasoning. Stir through spinach leaves then set aside for a few minutes before serving.

Ingredients:

• 2 Tbsp olive oil
• 1 red onion, finely sliced
• 3 garlic cloves, finely sliced
• 2 tsp ginger, grated
• 2 green chillies, seeded and finely chopped
• 1 tsp salt
• 800g tinned chickpeas, drained
• 1/4 C water
• 1 tsp cumin
• 1/2 tsp turmeric
• Freshly ground black pepper
• 1 Tbsp lemon juice
• 250g cherry tomatoes
• 100g baby spinach